This recipe makes 12 large muffins. It’s fashionable to use paper cup cake wrappers for muffins, but a much cheaper way is to make your own wrappers out of baking paper. Cut squares of baking paper 15 cm X 15cm. Make a 3cm cut towards the middle on each side of the square. Put a tiny amount of butter or spread in the middle of each wrapper then press the butter side into the hole in the muffin tin. The paper should fit nicely in the hole.
Frozen boysenberries give these muffins a lovely flavour, better than frozen blueberries I think.
2 1/2 cups white flour
1/2 cup cocoa
5 tsp baking powder
1/2 cup sugar
50 gm butter or 35 gm oil or spread
1 1/2 cups milk or soy milk
2 cups fresh or frozen boysenberries
Preheat the oven to 200 degrees celsius.
Sift flour, cocoa and baking powder into a large bowl, then add the sugar.
Melt the butter.
Beat the eggs with the milk and carefully add with the butter to the dry ingredients.
Add the boysenberries and fold gently. You should mix until the dry ingredients are wet, but don’t beat the mixture at all.
To make sure you get the same number of berries in each muffin, you could put the berries in the muffin tin holes before you put in the mixture.
Bake for 15 minutes or until a skewer comes out clean.
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