Berry Muffins
Over a year ago
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Ingredients
- 225g Plain Flour (sieved)
- 3 tsp baking powder
- 50g unsalted butter cubed
- 2 tbsps caster sugar
- 120 ml milk
- beaten egg, milk or flour to finish
- clotted cream and jam of any type
Accompaniment
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Description
Muffins with any type of berries added
Method
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1
Pre-heat the oven to 200°C/Fan180/400°F/Gas 6
Sift the flour and baking powder into a bowl then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the Caster Sugar and mix well.
Make a well in the centre, pour in the milk and mix to a soft elastic dough.
Knead lightly on a floured surface and pat out to about 2cm (¾”) thickness. Using a 5cm (2”) plain or fluted biscuit cutter, dip into a bowl of flour then stamp into rounds, placing them on a lightly greased baking sheet.
Gather up the trimmings and cut out more rounds. Brush with the beaten egg or milk for a glossy finish or sprinkle with a little flour for a soft finish.
Bake for 12-14 minutes until well risen and golden brown. Leave to cool on a wire rack then serve warm, split and spread with butter or cream and jam.
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