They took about half an hour to an hour to make last night and I enjoyed having two this morning with my lemon and ginger tea. These muffins would be perfect to make the night before if you don't have a lot of time in the morning to make yourself some breakfast and need plenty of energy for the day.
Makes 12
Ingredients:
- 50g (1 3/4oz) butter, (I used vegan butter but you can use any butter you like)
- 250g (9oz) self raising flour
- 1 tbsp. baking powder
- 75g (2 1/2oz) caster sugar
- Zest of 1 lemon
- A pinch of salt (Sea or Himalayan pink salt is best)
- 250g (9oz) Alpro soya yoghurt (plain yoghurt will do nicely too)
- 2 large eggs, lightly beaten
- 3oz honey
- 250g (9oz) mixed berries (I used blueberries, raspberries, blackberries, and strawberries but you can use any kind of berry)
- Preheat the oven to 200C (400F/Gas6) and line a bun tray or muffin tin with 12 muffin cases. Melt the butter in a small pan, then leave to cool. Sift the flour into a large bowl, mix in the baking powder, sugar, lemon zest, and salt, then make a well in the centre of the dry ingredients.
- Mix the yoghurt, eggs, and cooled melted butter together in a large jug, then pour into the dry ingredients along with the berries (you may have to chop some of the bigger berries in half) Mix lightly with a wooden spoon to make a lumpy batter- don't overmix, or the muffins will be heavy.
- Spoon evenly into the muffin cases and bake for 20 minutes, or until risen and golden. Cool in a tin for 5 minutes, then serve warm or leave to cool overnight.
Emily X
