I’m a red fruit lover. I love berries everywhere. In a creamy trifle, a luscious mousse, a tangy cheesecake or a fluffy cake. These very berry muffins are my breakfast, snack, lunch and afternoon tea cake.

Mixed red fruits and Deliciously Ella nutty granola from Foodsaver Stores, inspired me to make these buttery little cakes and I’m sure you will love them just as much as I do.

 Ingredients (12 muffins):

• 150 grams Lurpak unsalted butter
• 1 Tbs lemon zest*
• 190 grams granulated sugar Foodsaver
• 50 grams soft brown sugar*
• 1 tsp vanilla extract*
• 2 large eggs*
• 300 grams all-purpose flour plus 1 Tbs*
• 110 grams Deliciously Ella nutty granola (divided to 75grams and 35 grams)
• 1 ½ tsp baking powder*
• ¼ tsp baking soda*
• ½ tsp Maldon sea salt
• 160 grams strained Greek Yogurt
• 250 grams Ardo mixed berries

*All ingredients from Foodsaver Stores except those marked with an asterisk.

Method:

Preheat oven to 175 C, fan. Line a 12-hole muffin pan with paper liners.

Cream butter, lemon zest and sugars until light and fluffy. Add vanilla, then eggs one at a time, beating at least 30 seconds after each addition.

In another bowl sift flour with baking powder, soda and salt. Add about 1/3 of the flour mixture to the mixer bowl. Beat on low speed to combine. Add half the yogurt and beat to combine. Continue with 1/3 of the flour and the remaining yogurt. Finish with the remaining flour. Mix until you have a smooth batter. Don’t over-beat. Add 75 grams of the granola and mix with a spatula.

Put berries in a bowl. Cut larger berries in half or in quarters. Mix gently with 1 Tbs flour.

Add berries to the cake batter. Mix gently with a spatula. Don’t overwork the mixture. You don’t want the berries to colour the batter too much. A little bit it’s ok.

Use an ice cream scoop to transfer the cake batter into the 12-hole muffin pan. Fill the muffin liners to the top, doming slightly. Sprinkle with the remaining granola.

Bake for 25-30 minutes. Check with a cake tester for doneness. Cool on wire racks.