INGREDIENTS:
1 1/2 cups
all purpose flour (210g)
3/4 cup
sugar (145g)
1/2 TBS
baking powder
1/4 tsp
baking soda
1/4 tsp
salt
3/4 TBS
ground cinnamon
5 1/2 fluid
ounced milk (150ml)
1 large
free range egg, lightly beaten
120ml
flavourless oil (1/2 cup)
1/2 cup
blueberries (95g)
1/4 cup
raspberries (35g)
1/4 cup
diced strawberries (35g)
METHOD:
Preheat the
oven to 190*C/375*F/ gas mark 5. Line 9 medium muffin cups with paper liners.
Set aside.
Whisk the
flour, baking powder, soda, cinnamon, salt and sugar together in a bowl. Make a
well in the centre.
Whisk
together the milk, oil and egg. Pour into the well in the centre of the dry
ingredients, and fold together just to combine.
Fold in the
berries.
Divide the
batter between the muffin cups, filling them 2/3 full.
Bake in the
preheated oven for 20 to 25 minutes or until the tops spring back when lightly
touched and a toothpick inserted in the centre comes out clean.
Remove from
the muffin tin and place on a wire rack to cool.