Autumn Blackberry Muffins

125 gm butter

125 gm sugar

2 large eggs

1 tsp vanilla

2 cups white flour

1 heaped tsp baking powder

½ cup milk

1 cup blackberries (or other berries)

½ cup roughly chopped walnuts

Preheat oven to 200 degrees.

Grease muffin tins or line with squares of greaseproof paper with a 4 cm cut in the middle of each side.

Cream the butter and sugar until pale and fluffy. Add eggs and vanilla and beat well.

Sift the flour and baking powder and add to the creamed mixture with the milk.

Fold in the berries and walnuts.

Spoon into muffin tins and bake 15 minutes or a little longer, until tops spring back when pushed and a skewer comes out clean.

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Oaty Scones


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