Blackberry and lime café-style muffins

Ingredients

• 2 cups (300 g) self-raising flour, sifted
• 1 tsp baking powder
• ¾ cups (165 g) caster sugar
• ½ tsp salt
• 2 free range eggs
• ⅓ cup (75 g) vegetable oil
• 1½ tsp vanilla extract
• ½ cup (125 g) sour cream
• ½ cup (120 g) buttermilk
• ¼ cup (80 ml) lime juice
• Zest of 2 limes
• 1 cup blackberries, plus extra for garnishing

Frosting

• 50 g butter, softened
• 100 g cream cheese, softened
• 1 cup icing sugar
• Zest of 1 lime

Makes 6-8 large muffins or 12 regular muffins.

Instructions

1. Preheat the oven to 200°C (180°C fan-forced). Line a 6-hole Texas muffin pan with large patty pan cases (you may need two trays, see Note; batter can also be used to make 12 standard-sized muffins).
2. 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.
3. Pour wet ingredients into dry, ad the lime zest and blackberries (cut in half if large) and fold through.
4. 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.
5. Mix the frosting ingredients together, place in a piping bag and pipe frosting onto cooled 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.