Just in time for Mother’s Day, we’ve rediscovered one of our favourite muffin recipes from T&W senior stylist Jono Fleming, made with berries, spice and all things nice for the ideal breakfast in bed.
Mums always deserve breakfast in bed on Mother’s Day, and these muffins are an easy option you can make ahead or bake early while she’s enjoying a sleep-in. The great thing about muffins is their versatility. You can use this as a base recipe, then customise with your mum’s favourite ingredients. I decided to make the most of beautiful berries with a nice spiced Autumn twist, but you can swap for 1 cup of Mum’s favourite fruit or other treats.
Berry & Spice Muffins
Ingredients (makes 12 muffins):
2 cups (300g) self raising flour
1/3 cup (75g) caster sugar
300g sour cream
¼ cup (60ml) milk
1/3 cup chopped blueberries
1/3 cup chopped strawberries
1/3 cup chopped raspberries
1 tsp allspice
1 tsp cinnamon
Pinch of grated nutmeg
Preheat the oven to 180°C and line a muffin pan with paper cases.
Mix self raising flour and caster sugar in a bowl. In another bowl, melt butter and whisk in sour cream, milk and eggs. Now the fun part: to the wet mixture add the berries and spices, then fold the wet mix into the dry mix – don’t overmix or you’ll toughen your muffins. Spoon into the paper cases. Bake for 20-25 minutes until they sound hollow when tapped.
Serve with some whipped cream and extra berries for an indulgent Mother’s Day treat.