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Raspberry & Blueberry Muffins

Recipe Submitted By: bakingmad

Why not try these tasty Raspberry and Blueberry muffins, great for a lunch box treat.

300 grams	Plain White Flour (Allinson Nature Friendly)
155 grams	Organic Golden Caster Sugar (Billington's)
1 tbsp	Baking Powder
0.50 tsp	Bicarbonate Of Soda
0.25 tsp	Salt
250 ml	Whole Milk
2	Free Range Eggs (Happy Eggs) large
85 grams	Butter melted
60 grams	Blueberries
60 grams	Raspberries

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Preheat the oven to Gas 5, 190°C, 375°F, and line a muffin tin with muffin cases
Sift together the flour & 115g of caster sugar, baking powder, bicarbonate of soda & salt into a large bowl. Pour the milk into a jug, add the eggs and mix by hand
Make a well in the centre of the dry ingredients and, mixing slowly, add the milk & egg mixture, increase the speed and beat until the batter is smooth. Pour in the melted butter and beat again until well mixed
Stir in the berries by hand, ensuring they are evenly mixed, then spoon the batter into the cases until 2/3 full
Sprinkle the tops with the remaining sugar
Bake in the oven for 20-25 mins until the muffins are golden brown and springy to the touch. Allow to cool then transfer to a wire rack.