Name: Blackberry muffins
Total time: 45 min
Yield: Makes 12-16
Ingredients: 100g butter; 2 eggs; 300g natural yogurt, plus extra to serve; 3 tbsp runny honey; 150g plain flour; 150g polenta; 50g golden caster sugar; 2 tsp baking powder; 200g blackberries, halved if large; crème fraîche or butter whipped with honey, to serve (optional)

A broken muffin on a stoneware plate next to a fork and a muffin tin

100g butter
2 eggs
300g natural yogurt
plus extra to serve
3 tbsp runny honey
150g plain flour
150g polenta
50g golden caster sugar
2 tsp baking powder
200g blackberries
halved if large
crème fraîche or butter whipped with honey
to serve (optional)

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Butter the holes of a muffin tin generously or line with paper cases (you’ll get crisper edges if you use butter). Whisk together the eggs, yogurt and honey in a jug using a fork. In a separate bowl, whisk together the flour, polenta, sugar, baking powder and ½ tsp of fine salt with a balloon whisk to break up any lumps. Add the wet ingredients and the melted butter, and whisk until just combined, being careful not to overmix. Fold in the blackberries.
step 2
Spoon the batter into the prepared tin, ensuring there are one or two blackberries in each hole and filling them about two-thirds full. Bake for 25-30 minutes or until golden and crisp on top. Cool for 10 minutes in the tin before loosening around the edges with a knife (if you’ve buttered the tin), removing from the tin and serving warm or at room temperature. The muffins will sink slightly as they cool. Serve with an extra dollop of yogurt, crème fraîche or butter whipped with honey.