Blackberry muffins

The blackberries at the allotment just seem to be getting bigger and bigger - it must be all the rain. The monsters need eating, so we made muffins this afternoon - you were brilliant at all the cracking eggs and mixing.

Makes 12 small cupcake-sized muffins. You'll need:

200g plain flour
1/2 teaspoon baking powder
85g sugar
a pinch of salt
40g butter, melted
140ml milk
1 egg, beaten
three or four blackberries per muffin

Stick the oven on at 200 degrees C, and dig out a cupcake tin. I lined mine with silicon cases, but the paper ones will do just fine.

Sling all the dry ingredients together in a bowl, and mix well. Pour the milk, melted butter and egg into a measuring jug, mix together, and dump into the muffin mix. Stir until everything's combined together (it'll be a stiff-ish mixture).

Drop three or four blackberries (depending on how large they are) into each paper/silicon case. Spoon the muffin mixture on top.

Bake in the oven for 15-20 minutes, until the tops have gone golden brown. Decant the muffins (still in the cases) onto a wire rack to cool.

They're delicious with a dab of creme fraiche, but to be honest are best scoffed immediately with a cup of tea.