(I divide the batch in half and do half raspberry and half blueberry.)
Ingredients:
1/2 cup butter (approx) – room temperature
1/2 to 3/4 cup sugar
2 eggs
1/2 cup milk
2 cups SR flour
handful of berries
Method:
Cream butter & sugar, add 1 egg, beat well then add the other egg, mix in half the milk and flour, beat well then add remaining milk & flour. Beat until pale and creamy. Add the berries and stir to mix them in. Spoon into muffin tins. Bake in a preheated 180C oven for 10 – 15 mins until golden on top. Best eaten while still warm
