A brilliant way to combine seasonal berries, these muffins make a delightful bite-sized treat for you and the kids. You better sneak one away before the kids get to them, as there might not be any left!
Preheat the oven to Gas Mark 6, 200˚C, fan 180˚C.
Sieve the plain flour, baking powder and salt into a bowl and then add the granulated sugar.
Crack the egg into a separate bowl and add the sunflower oil, whisk until light and fluffy. Then, add the milk and whisk the mixture for a further minute. This step involves a great basic kitchen skill for kids to learn. Show them how to use the whisk to beat the egg and oil mixture.
Fold the egg mix into the flour – ensuring you do not over-mix but all the flour is mixed in. There may still be a few lumps but this is okay.
Roughly slice the black cherries and mix in with the white chocolate and mixed berries.
The kids can easily do this step! Have them spoon an equal amount of mixture into each muffin case before sprinkling the cereal on top - you can also use a wide selection of seeds.
Cook the muffins for 25 minutes until risen and golden brown.
Remove the muffins from the oven and allow to cool in the tray before placing on a wire rack. Serve straightaway or store in an airtight container for up to three days.
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