Banana cupcakes
Bake a batch of these dainty banana and white chocolate cupcakes from Good Food reader, Mita Patel. They are perfect for afternoon tea or a bake sale
Blackberry muffins
Makes 10 - 12
Easy
Prep:
Cook:
Make a batch of blackberry muffins for a mid-morning treat. Use fresh or frozen blackberries, or go foraging to find some in the summer months
Skip to ingredients
- 100g unsalted buttersoftened
- 65g caster sugar
- 65g light brown sugar
- 2 large eggsroom temperature
- 125g Greek yogurt
- 1 tsp vanilla paste
- 5 tbsp milk
- 250g self-raising flour
- 1 tsp baking powder
- 200g blackberries(fresh or frozen), halved if large
Nutrition: Per serving
- kcal219
- fat9g
- saturates6g
- carbs28g
- sugars13g
- fibre2g
- protein4g
- salt0.35g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
step 2
Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.
step 3
Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
