Ingredients
350 grams plain flour
150 grams granulated sugar
2 level teaspoons baking flour
1/4 teaspoon bicarbonate soda
1/4 teaspoon salt
Zest of one orange
1 large egg, lightly beaten
180 ml buttermilk (if not available use full fat milk)
160 ml sunflower oil
1 teaspoon vanilla extract (not essence)
2 cups berries – raspberries, blackberries, blueberries and/or loganberries)
Ingredients
Preheat oven to 190 degrees C, if an assisted, reduce baking time as per manufacturer’s instruction. Baking position – centre of oven.
Prepare muffin tin, by either oiling or using baking cases. Put to one side.
Whisk together milk, oil, vanilla extract and eggs.
In a second baking bowl, combine plain flour, sugar, baking powder, bicarbonate of soda, salt and orange zest. Using a rubber spatula, fold in all the berries, then add the egg mixture to the dry ingredients and stir until they are just combined. Do not over mix.
Divide mixture between 12 baking cases or muffin cups using two spoons, place in the centre of the oven and bake until golden brown – approximately 18/20 minutes. A darning needle inserted into the centre of a muffin should come out clean. Leave for approximately 5 minutes before removing
This mixture should make 12 ordinary size or 24 mini muffins.