Blackberry and Lime Café-Style Muffins

Cook Time 45 minutes

Servings 8 (large muffins) or 12 regular muffins

Ingredients

2 cups (300g) self-raising flour, sifted

1 tsp baking powder

¾ cups (165g) caster sugar

½ tsp salt

2 free range eggs

⅓ cup (75g) vegetable oil

1½ tsp vanilla extract

½ cup (125g) sour cream

½ cup (120g) buttermilk

¼ cup (80ml) lime juice

Zest of 2 limes

1 cup blackberries, plus extra for tops

Frosting

50g butter, softened

100g cream cheese, softened

1 cup icing sugar

Zest of 1 lime

Method

Preheat the oven to 180°C fan-forced. Line a 6-hole Texas muffin pan with large patty pan cases.

In a large bowl, mix dry ingredients together (flour, baking powder, caster sugar and salt). In a separate bowl, mix wet ingredients (eggs, vegetable oil, vanilla, sour cream, buttermilk, and lime juice) until combined. Pour wet ingredients into dry and fold through lime zest and blackberries cut into halves.

Use a large spoon to dollop the mixture into the patty pan cases, filling them three-quarters of the way. Fill them more than you normally would as this creates the signature café-style muffin top. Place an extra blackberry on top of each muffin and bake for 20 - 25 minutes until lightly golden brown or until a skewer comes out clean. Allow to cool in the tray.

Mix the frosting ingredients together, place in a piping bag and pipe frosting onto muffins. Top with half a blackberry and enjoy.

Note: batter may make up to 8 large muffins depending on how much you fill the cases.