Raspberry and strawberry muffins

• 250 g Plain flour
  100 g Caster sugar
  75 g raspberries
  75 g strawberries
  75 g butter
  175 ml milk
  1 large egg
  1 tbsp baking powder
  
  
  
  
  Preheat the oven to 200°C / Gas Mark 6.

  In a large bowl place the sugar and baking powder and then sieve in the flour.

  Grate the butter and combine into the flour mixture using a fork so that the butter is coated with the flour.

  In a separate bowl beat the egg and milk together, then add to the flour mixture. Continue to mix together using a fork - the mixture does not need to be smooth. Prepare the strawberries by removing the stalks and cutting into halves

  Add both the raspberries and strawberries to the bowl and fold them into the muffin mixture. Spoon the mixture into individual muffin cases and then place in the oven for 25 minutes or until the muffins are golden brown and have risen.