Mini bakes, maximum indulgence!

WE LOVE… VERY BERRY MUFFINS pg35 // BISCOFF CUPCAKES pg36 // PEACH MOCHI MUFFINS pg37

Enjoy in the sunshine!

Very berry muffins

For the pink lemonade cupcakes, see page 38

MAKES 9

  115g (4oz) soft butter, plus extra for greasing 100g (3½oz) caster sugar 1 free-range egg grated zest of 1 lemon 225g (8oz) plain flour 2 tsp baking powder 75ml (2¾fl oz) milk 115g (4oz) mixed fresh berries 3 tbsp lemon curd icing sugar, to dust

1 Preheat the oven to 180°C/Gas Mark 4. Grease nine of the holes of a deep muffin tray with some butter and line each with a 10cm (4in) square of baking parchment. 

2 Put the butter, sugar, egg and lemon zest in a bowl then, using a hand whisk, beat until light and fluffy. Sift over the flour and baking powder, add the milk, and mix to form a smooth batter.

3 Scatter over the berries and gently fold into the mixture using a spoon. Divide half the mixture evenly between the prepared moulds, then spoon over the lemon curd, dividing it evenly.

Cover with the remaining batter mixture. 

4 Bake the muffins on the middle shelf of the oven for about 25 minutes, until golden brown. To check if they are ready, lightly press the muffin in the centre – it should bounce back. If not, bake for a few more minutes.