19 Apr 2009


This recipe came from Feel Good Food by Woman & Home - the magazine is published quarterly and is an excellent source of inspirational recipes, ideas, styling and information.

Unfortunately, in the photograph you can't see any evidence of the berries because the muffins are scattered with a pecan crumble topping, well that's my excuse anyway! Perhaps it would have been a good idea to coat the berries in a little flour and then gently poke them into the mixture in the muffin cases.



Makes: 8

You will need: 175g self-raising flour, 1 tsp baking powder, 50g fruit sugar, 100g melted butter, 2 free range eggs, 75ml skimmed milk, 1 tsp vanilla extract, 100g mixed berries.

For the topping: 15g unsalted butter cut into cubes, 25g plain flour, 1tsp fruit sugar, 20g pecans roughly chopped.

1. Preheat the oven to 170°C/150°C fan/325°F/Gas 3.
2. Make the topping by rubbing the butter into the flour and then stir in the sugar. Put to one side.
3. Sift the flour and baking powder into a bowl and add the sugar. Mix together the melted butter, eggs, milk and vanilla. Pour the mixture into the flour, add the berries and stir to combine - be careful not to over mix.
4. Divide the mixture between the cakes cases in a muffin tin. Top each with a little of the crumble mixture, then the pecans.
5. Bake for 20 minutes or until well risen and golden brown. Cool on a wire rack.