Mulberry & apple muffins

Mulberries are in season here and they’re great in cakes. These muffins are really moist and delicious. If you don’t have mulberries then use raspberries or blackberries. This will make about 20 medium-sized muffins or a dozen large muffins. You can substitute other fruits or your favourite additions into this muffin mixture.

So what do you need?

• 125 ml vegetable oil
• 50ml yoghurt
• 200ml milk
• 2 free-range eggs
• 150g sugar
• 1tsp vanilla essence
• 1tsp salt
• 400g plain (all purpose) flour
• 3tsp baking powder
• 150g mulberries
• 1 apple
• a handful of flaked almonds for topping

So what do you do?

Pre-heat your oven to 180 degrees C / 350 F. Then in a food processor (or a bowl) beat the eggs and add the yoghurt, milk, oil, vanilla essence and sugar and mix together. Sift the dry ingredients into a bowl and add these to the batter and mix. Grate the apple into the mixture and stir in the mulberries. Line your muffin tin with paper cases and fill them 2/3 full of mixture. My  tin makes a dozen medium- sized muffins so I had extra mixture so put this in a small cake tin. Sprinkle flaked almonds on top and put in the oven for 25-30 mins until golden brown. Enjoy with a glass of milk or a cup of tea. They are also very good served as a dessert with vanilla ice-cream!

They’re also good if you substitute the mulberries for small cubes of fresh mango and the grated apple for grated coconut.

Mango & coconut muffins