• 50 g (2 oz) redcurrants
  • 50 g (2 oz) raspberries
  • 100 g (3½ oz) self-raising flour
  • 1 teaspoon baking powder
  • 50 g (2 oz) caster sugar
  • 100 g (3½ oz) strawberry or raspberry yogurt
  • 1 egg, beaten
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • icing sugar, for dusting (optional)

Pull the redcurrants from their stalks, if necessary, by running them between the tines of a fork. Mix with the raspberries and mash very lightly.

Place 16 mini silicone muffin cases on a baking sheet.

Sift the flour and baking powder into a bowl and stir in the sugar. Beat together the yogurt, egg, vegetable oil and vanilla extract and stir in the fruits. Add to the dry ingredients using a large metal spoon, stir the ingredients together until only just combined. Divide among the cases.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 10 minutes until risen and firm. Leave in the cases for 2 minutes, then transfer to a wire rack to cool. Dust each muffin lightly with icing sugar.

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