๐ INGREDIENTS
โพ๏ธ1ยฝ cups all purpose flour (210g)
โพ๏ธยพ cup sugar (145g)
โพ๏ธโ
tbsp baking powder
โพ๏ธยผ tsp baking soda
โพ๏ธยผ tsp salt
โพ๏ธยพ tbsp ground cinnamon
โพ๏ธ5ยฝ fluid ounced milk (150ml)
โพ๏ธ1 large free range egg, lightly beaten
โพ๏ธ120ml flavourless oil (ยฝ cup)
โพ๏ธยฝ cup blueberries (95g)
โพ๏ธยผ cup raspberries (35g)
โพ๏ธยผ cup diced strawberries (35g)
๐ INSTRUCTIONS
โพ๏ธPreheat the oven to 190ยฐc.
โพ๏ธLine 9 medium muffin cups with paper liners. Set aside.
โพ๏ธWhisk the flour, baking powder, soda, cinnamon, salt and sugar together in a bowl.
โพ๏ธMake a well in the centre.
โพ๏ธWhisk together the milk, oil and egg.
โพ๏ธPour into the well in the centre of the dry ingredients, and fold together just to combine.
โพ๏ธFold in the berries.
โพ๏ธDivide the batter between the muffin cups, filling them โ full.
โพ๏ธBake in the preheated oven for 20 to 25 minutes or until the tops spring back when lightly touched and a toothpick inserted in the centre comes out clean.
โพ๏ธRemove from the muffin tin and place on a wire rack to cool.
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