Berry muffins

This mouth-watering recipe has a fabulously fruity centre and crisp topping. Perfect as a snack or a dessert with a generous helping of cream. Makes 12.

INGREDIENTS

Topping: 50g plain flour 25g butter 2 tbsp caster sugar

Muffins: 250g plain flour 1 tbsp baking powder 1/2 tsp bicarbonate of soda 100g caster sugar 2 eggs 250ml natural yogurt 6 tbsp sunflower oil 1 tsp vanilla extract 150g frozen raspberries or blackberries

METHOD

1) Preheat the oven to 200C / Gas 6, and put 12 cases in a muffin tray.

2) Make the topping by rubbing the flour and butter together in a bowl until it resembles breadcrumbs and stir in the sugar.

3) Sift the flour, baking powder and bicarbonate of soda into a large bowl and stir in the sugar.

4) Mix the eggs, yogurt, oil and vanilla extract in a jug.

5) Make a well in the centre of the dry ingredients and pour in the liquid and raspberries or blackberries, stirring gently.

6) Spoon the mixture into cases, sprinkle the topping over and press down lightly.

7) Bake in the centre of the oven for 25 minutes. Leave to cool in the tray for 5 minutes before transferring to a wire rack. Serve warm or cold.