Best Berry Muffins

Name: Best Berry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 15 small muffins
Ingredients: 473.18 ml flour; 14.79 ml baking powder; 9.85 ml custard powder; 236.59 ml sugar; 2 eggs; 177.44 ml milk; 157.80 ml butter, melted and cool; 4.92 ml lemon peel, grated; 354.88 ml blueberries or 354.88 ml raspberries; 1.23 ml sugar, for topping

Submitted by Lee_tah

"From "The Muffin Bible" published by Penguin Books.. The custard powder could be substituted for some extra vanilla. When I make these with rhubard or pear, I add 1 tsp ground cardamom to the dry ingredients."

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Ready In:: 30mins
Ingredients:: 10
Yields:: 15 small muffins

ingredients

473.18 ml flour
14.79 ml baking powder
9.85 ml custard powder
236.59 ml sugar
2 eggs
177.44 ml milk
157.80 ml butter, melted and cool
4.92 ml lemon peel, grated
354.88 ml blueberries or 354.88 ml raspberries
1.23 ml sugar, for topping

directions

Preheat oven to 190°C (375F).
Sift together flour, baking powder and custard powder in a bowl. Stir in 1 cup sugar.
In a separate bowl whisk together eggs, milk, cooled melted butter and lemon peel.
Add milk mixture to the dry ingredients.
Line muffins tins with paper liners. Put a few berries in the bottom of each muffin tin. Spoon batter over berries to 3/4 full. Put a few more berries on top. I poke then in a bit.
Sprinkle over sugar. This gives a crunchy top.
Bake 15-20 minutes.