Well it was a sunny day and I had some berries in the fridge, left over from my earlier Pimms indulgence, so what better way to use them up than in some muffins.  This recipe is based on a good old Mary Berry blueberry muffin recipe, which in itself means you are going to get some good tasting muffins at the end of this!

Ingredients

• 275g plain flour
• 75g caster sugar
• 1 tbsp baking powder
• 2 eggs
• 100g melted unsalted butter
• 1/2 tsp vanilla extract
• 225ml milk
• 225g of strawberries & raspberries  (I used a mix of fresh strawbs & frozen raspberries. If using frozen just make sure they are defrosted a little before adding to the mixture)

Prep time: 15mins   Cooking time: 25mins   Serves: 12-14

1. Line your muffin tin with muffin cases and preheat your oven to 200ºC/gas mark 6
2. Heat the butter up in a small pan until melted then leave to cool
3. In a large mixing bowl add the flour, sugar, baking powder and stir a little until mixed
4. Now mix in the eggs, vanilla extract, melted butter & milk
5. Don’t over mix all the ingredients, they just need to be combined it doesn’t need to be a smooth mixture
6. Then gently fold in the strawberries & raspberries
7. Spoon the mixture into the muffin cases, filling them almost to the top and bake for approx 25 mins
8. Once risen, golden and firm to touch they are ready to remove from the oven. Let them cool in the muffin tin for a few mins first then lift out and allow to cool a little on a wire cooling rack
9. These muffins are lovely served warm so tuck in while they are still cooling and if you can’t manage to eat all of them in the one go I recommend popping them in the oven on a low heat for a few minutes to reheat them……now sit back with a cuppa & enjoy!