Ingredients

10oz

plain flour

3 tspn

Steenbergs baking powder

1/2 tspn

salt

4-5 oz

granulated sugar

egg

8 fl oz

milk

3 fl oz

vegetable oil or 3 oz butter (melted)

5-6 oz

summer fruit (do not thaw frozen berries if using)

Baking Cups (Jumbo)

For the cream:

1/4 pint

double cream

1 tspn

Steenbergs organic rose water

Enjoy these scrumptious, moist muffins all year round using fresh or frozen berries. Serve with rose cream for a delicious dessert!

Serves 10 -12

Method

Place baking cup cases in the muffin tins. Preheat oven to 190-200oC
Ina large bowl, sift the flour, baking powder, salt and sugar together
In another bowl, beat the egg with a fork, Stir in the milk and oil/butter
Pour all the wet ingredients into the flour mixture. Stir just to combine. Fold in the berries
Spoon into the baking cups. bake for 20-25 minutes, or until the tops are lightly browned and spring back when pressed gently.
Leave to cool on a wire rack
Whisk the cream and rose water together to the desired consistency (thicker for piping than for spreading!)