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Berry Almond Muffins

1 1/4 c Plain flour
1/2 c Ground almonds
3/4 c Caster sugar
125 g Butter
1/2 c Milk
1/4 c Sour cream
2 Eggs
200 g Frozen blueberries (or any other type of berry you wish to substitute)

Make these 3 days ahead of eating or freeze if desired.

Sift the flour, almonds and sugar into a large bowl. Roughly chop the butter and rub into the flour mixture.

Mix together the milk, sour cream and lightly beaten eggs. Stir the milk mixture and frozen berries into the flour mixture. Stir the mixture with a fork until just combined, don't overmix.

Spoon the mixture into a 12-hole muffin pan lined with muffin papers. Bake in a moderately hot oven for 20-25 mins or until well browned. Cool muffins on wire cake racks. Dust tops lightly with icing sugar before serving.

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