Berry muffins with cream Recipe

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Berry muffins with cream

Juicy and moreish: these muffins work equally well with fresh or frozen berries. They come to us from design magazine, Visi, and their beautiful new pdf cookbook, which is full of otherwordly, magical recipes.

Serves: 10 to 12, depending on muffin size

Ingredients

280g cake flour

1t baking powder

150g soft brown sugar

250g fresh or frozen mulberries or blueberries

250ml plain yoghurt

100ml oil

2 eggs

2t vanilla

Method

Sift together the cake flour and baking powder, add the brown sugar and lightly stir in the berries. Fold in the yoghurt mixture. Lightly brush a muffin tray with butter and line with wax paper squares.

Spoon the muffin mixture into the lined muffin tray until each mould is ¾ full. Top each one with berries and sprinkle with ½t caster sugar. Bake at 150°C for about 25 minutes.

Serve with double-thick cream or thick sour cream.

For more beautiful, creative recipes like roast sweet potato with buttermilk, gold leaf and honeycomb and shimmery copper meringues, download the full recipe book pdf on the Visi website.