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Back to School with Lunchbox Blackberry Muffins. A Dairy Diary recipe.

Back to School with Scrumptious Lunchbox Muffins

Those brand new shoes are shiny and there’s that familiar scent of new stationery with a perfectly organised pencil case nestling in a pristine (for one day only!) school bag.

It must be back to school time!

Make their first day back at school even more memorable with a scrummy homemade muffin.

With fresh blackberries it should pass muster with even the most vehement lunchbox police.

 

Lunchbox Blackberry Muffins

Makes 12–14
Time 30 mins
Calories 225 Fat 9g of which 5.5g is saturated
Suitable for vegetarians
Suitable for freezing

Self-raising flour 300g (11oz)
Baking powder 1 tsp
Bicarbonate of soda ½ tsp
Ground mixed spice ½ tsp, optional
Demerara sugar 200g (7oz)
Fresh blackberries 250g (9oz), very large ones halved
Full fat milk 300ml (½ pint)
Butter, 125g (4½oz), melted
Eggs 2 large, beaten

1 Preheat oven to 200°C/Gas 6 and line a 12 or 14 hole muffin tin with paper cases. Stir together dry ingredients and sugar in a bowl, then add blackberries and mix.

2 Whisk together milk, melted butter and eggs. Gently fold liquid into dry ingredients, taking care not to over-mix.

3 Divide batter between muffin cases and bake for 20-25 minutes or until well risen and golden. Serve warm or cold.

A Dairy Diary recipe.

 

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