Christmas Berry Muffins



750ml (420g) cake flour
200ml castor sugar
20ml baking powder
6ml bicarbonate of soda
500g mixed berries, frozen or fresh
Grated rind of 1 lemon
420ml buttermilk or plain yoghurt
80 ml sunflower oil
80 ml butter, melted
3 eggs Glace Icing
250ml (130g) icing sugar, sifted+30ml waterred food colouring
Silver balls for decoration


  1. Sift the flour, sugar, baking powder and bicarbonate of soda together. Add the berries and grated lemon rind. Mix through.
  2. Beat the buttermilk, eggs, oil and butter together until mixed and gradually add to the dry ingredients until a moist dough. Do not over mix, dough can still be lumpy.
  3. Spoon into the hollows of a 12 hole muffin pan lined with paper muffin cups. Bake in a preheated oven at 190°C for 20 – 25 minutes or until a skewer comes out clean when inserted.
  4. Allow to rest in pan for 5 minutes before turning out onto a wire rack.
  5. For Icing: Mix icing sugar, water and a few drops of colouring together to make a smooth paste. Spread on the cooled muffins. Decorate with silver balls.
  6. Arrange on a serving plate and cover with Glad Style Wrap until served.
  7. Serve with coffee or as a dessert.