Berry & orange muffins
For the good of our waistlines there’s very little sugar in these muffins. The orange juice does help but most of the sweetness comes from the berries – make these when the first lovely strawberries and raspberries start appearing in the shops
- 142 per serving
- 250g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 50g caster sugar
- pinch of salt
- 200ml buttermilk
- 1 egg
- 50ml butter, melted
- juice of 1 orange
- 2 tsp orange zest
- 100g raspberries or chopped strawberries
Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a 12-hole muffin tray with paper cases.
Put the plain flour in a bowl and add the baking powder, bicarb, sugar and a pinch of salt. Give it all a quick whisk to get rid of any lumps.
Pour the buttermilk into a jug and whisk in the egg, melted butter, orange juice and zest. Add the contents of the jug to the bowl of dry ingredients and stir briskly. Use as few strokes as possible – overworking the batter can result in a rubbery texture.
Put a scant dessertspoon of the mixture in each of the muffin cases, then add some berries and top with the remaining mixture. Bake the muffins in the oven for 15-20 minutes until springy to touch.