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Ingredients
- 2 cups (300g) self-raising
- (self-rising) flour, sifted
- 1 cup (220g) caster (superfine)
- sugar
- 11/4 cups (300g) sour cream
- 2 eggs
- 1/3 cup (80ml) vegetable oil
- 11/4 cups (190g) mixed berries
- icing (confectioner’s) sugar,
- for dusting
Preparation
Step 1
Preheat oven to 180ºC (350ºF). Combine flour and sugar. Whisk together the sour cream, eggs and oil and stir through the flour mixture. Fold through berries and spoon into 12 lightly greased ½ cup-capacity (125ml) muffin tins. Bake for 20–25 minutes or until cooked when tested with a skewer. Dust with icing sugar to serve. Makes 12.