The beautiful Lancashire countryside, ripe with berries for picking!

The perfect midweek pick-me-up, when Monday is still too close, and Friday too far away.  After a girly visit ‘up north’ to Lancashire, I have come home up-to-date on the latest
gossip and with a harvest of black, red and white currants yearning to be baked in something sweet, and eaten far too early in the day to be sensible.

Hand picked berries

Muffin Cases

Berry Muffins

225g plain flour

175g golden caster sugar

2 tsps baking powder

pinch salt

125g butter

2 eggs

125ml milk

300g black, red and white currants (or any other berry you have lovingly picked by hand)

  • Preheat oven to 190°c.
  • Combine the dry ingredients and the wet ingredients then mix together, add in the currants.
  • Fill 12 muffin cases and bake for 25mins until golden brown and a skewer comes out clean.

– Mrs C x