Nut and berry muffins


Preparation time: 10 min

baking time: 15-20 min

Makes 16+

You will need


325 g cake flour

150 g sugar

pinch of salt

10 ml (2 tsp) baking powder

2 ml (½ tsp) bicarbonate of soda

375 ml (1½ cups) frozen mixed berries

zest of orange or lemon

60 ml (¼ cup) pecan nuts, chopped

1 egg

180 ml (¾ cup) buttermilk

160 ml (2/3cup) oil

5 ml (1 tsp) vanilla essence

ICING (optional)

250 ml (1 cup) icing sugar, sifted

30 ml (2 tbsp) soft butterfew drops of red food colouring

juice of 1 lemon


1. MUFFINS Preheat the oven to 180°C and lightly grease a muffin pan and line with paper cupcake holders. Sift together the flour, sugar, salt, baking powder and bicarbonate of soda in a large bowl. 2. Lightly fold the frozen berries, lemon zest and nuts into the dry ingredients. 3. In a jug, whisk the egg, buttermilk, oil and vanilla essence until well combined. Lightly fold into the dry ingredients. 4. Spoon into the prepared cups until almost full and bake.

5. ICING (If using) Mix all the ingredients together until smooth and transfer to a piping bag. Decorate the muffins with a pattern and serve with tea.

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