Summer Berry & Almond Muffins

I seem to always stick to a recipe when I find one that I like, but yesterday I decided to switch things up a little and try out a new muffin recipe which I stole from my boyfriends mam Helen (the really good baker). I have to say that I actually preferred this one to my original. This recipe uses Buttermilk rather than the natural yogurt and full fat milk combination which means less work and less ingredients to buy...

INGREDIENTS 

(Makes 12 muffins)

7oz Plain Flour (sieved)

6oz Caster Sugar

1 tsp Baking Powder 

1 tsp Ground Mixed Spice

2oz/ 500g Ground Almonds

4oz Summer Berries (your choice)

2 tbsp Chopped Almonds 

200ml Buttermilk

2 Eggs

50g Butter 

METHOD

1) Preheat the oven to 200C/ 400F/ Gas Mark 6 and line a muffin tray with muffin cases

2) Add all of your dry ingredients to the one bowl and mix

3) In a separate bowl, melt the butter over a pot of simmering water 

4) When melted, add the egg and buttermilk and whisk

5) Pour the wet mixture into the dry and fold until combined 

6) Spoon 1-2 spoonfuls of the mixture into each muffin case and put the tray in the oven for 20 mins

7) Allow the muffins to cool on a wire tray and then dust them with icing sugar