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“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.”
READY IN:
30mins
YIELD:
15 small muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 190°C (375F).
  2. Sift together flour, baking powder and custard powder in a bowl. Stir in 1 cup sugar.
  3. In a separate bowl whisk together eggs, milk, cooled melted butter and lemon peel.
  4. Add milk mixture to the dry ingredients.
  5. 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.
  6. Sprinkle over sugar. This gives a crunchy top.
  7. Bake 15-20 minutes.

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