I bake all of the time for the children and this is one of their lunchbox favourites. As with all of my recipes, it’s easy peasy. I’m a bung it all in a bowl and get little people to do the stirring kind of cook and this is perfect for just that. These muffins are packed full of berry goodness and naughty chocolate too – such a classic combination and one that goes down well with little people and big people too.
Ingredients (makes about 12 muffins)
4oz butter (softened)
4oz caster sugar
4oz self raising flour (sifted)
1tbsp baking powder
2tbsp cocoa powder
200g frozen mixed berries (approx)
First, pre-heat the oven to 190C/375F/Gas Mark 5 and prepare the muffin cases. (I used love heart silicone cases this time but of course the recipe would work just the same with normal paper muffin cases in a tray)
Put the softened butter into a mixing bowl and beat with the sugar until the mixture goes pale in colour. In a separate bowl, beat the 2 eggs and add them slowly to the butter and sugar mixture. Just do this a little at a time or else the mixture can split. (If it does split, then adding a little of the flour should fix it)
Add the sifted flour and baking powder to the mixture and then mix together well but try not to over stir then add the cocoa powder and milk, mixing until it is nice and smooth. Now add the frozen berries to the mixture. I am quite heavy on the berries as I make these muffins for packed lunches but of course feel free to add less if you wish. (I must add though that I have tried this recipe with fresh and frozen berries and definitely find that the muffins and fruit keep their shape much better with the frozen option)
Divide the batter between the muffin cases and then pop them in the oven for about 20 minutes.
Et voila! The best blackforest muffins ever – enjoy!
If you liked this, you might want to take a look at some of my other recipes here.