Moist and fruity muffins…the ideal breakfast for when you’re on-the-go, or a fab treat for your children’s lunchbox.
Moist and fruity muffins…the ideal breakfast for when you’re on-the-go, or a fab treat for your children’s lunchbox.
Preheat oven to 180°C/gas mark 4. Put 6 muffin cases into the muffin tin.
Cream the Pure spread and sugar together. Add the flour and mix well. Stir in the beaten egg and then add the blueberries and raspberries and divide the mixture between then cases.
Bake for 35 minutes. Cool for 10 minutes then remove from the tray and leave to cool on a wire rack.
Sieve some icing sugar over the muffins to decorate.
Tips: If using frozen berries, defrost before use.