Blueberry and raspberry muffins

1. Preheat oven to moderately hot, 190°C. Lightly grease a 12-hole muffin pan.
   
   
2. Sift flour into a large bowl. Stir in berries and brown sugar.
   
   
3. In a large jug, whisk together milk, oil and egg.
   
   
4. Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly until just combined. Do not over-mix. Divide mixture among recesses.
   
   
5. Bake for 20-25 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. Dust with icing sugar, if liked.

TOP TIP

• Use other berries or chopped fruit of choice. You will need 1¼ cups fruit.

More delicious recipes in this week's Woman's Day, on sale November 16, 2009.