225g plain flour
2 tsp baking powder
55g ground almonds
125g caster sugar, plus extra for sprinkling
150g oz butter, melted
2 eggs, beaten
250g mixed berries, such as blueberries, raspberries, blackberries and redcurrants
These berry muffins are bursting with flavour and taste delicious, plus your toddler will love helping you mix up the batter
Preheat the oven to 190 °C/Gas Mark 5.
Place 12 paper cases in a bun tin.
Sift together the flour and baking powder into a large bowl and stir in the ground almonds and sugar. Make a well in the centre of the dry ingredients.
Whisk together the butter, milk and eggs and pour into the well. Stir gently until just combined; do not over-mix.
Gently fold in the berries.
Divide the mixture evenly between the paper cases. Bake in the preheated oven for 20–25 minutes, or until light golden and just firm to the touch.
Serve warm or cold, sprinkled with sugar.
Recipe from ‘BAKE’ part of
Parragon Books’ range of Love Food cookbooks
Blend up some of the uncooked berries with some yogurt or baby porridge
Chop a muffin into bite-sized pieces for your toddler