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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From The Muffin Bible published by Penguin Books.. The custard powder could be substituted for some extra vanilla. When I make these with rhubard or pear, I add 1 tsp ground cardamom to the dry ingredients. Ingredients:
2 cups flour |
1 tablespoon baking powder |
2 teaspoons custard powder |
1 cup sugar |
2 eggs |
3/4 cup milk |
2/3 cup butter, melted and cool |
1 teaspoon lemon peel, grated |
1 1/2 cups blueberries or 1 1/2 cups raspberries |
1/4 teaspoon sugar, for topping |
Directions:
1. Preheat oven to 190°C (375F).
2. Sift together flour, baking powder and custard powder in a bowl. Stir in 1 cup sugar.
3. In a separate bowl whisk together eggs, milk, cooled melted butter and lemon peel.
4. Add milk mixture to the dry ingredients.
5. Line muffins tins with paper liners. Put a few berries in the bottom of each muffin tin. Spoon batter over berries to 3/4 full. Put a few more berries on top. I poke then in a bit.
6. Sprinkle over sugar. This gives a crunchy top.
7. Bake 15-20 minutes.
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