Ingredients
175g sugar
175g butter
1 teaspoon vanilla essence
3 eggs
100g sourdough starter
100g ground almonds
150g raspberries
150g blueberries
Method
Put oven on to 180°C.
Cream butter and sugar together until light and fluffy.
Add vanilla essence.
Add eggs one by one.
Add starter.
Mix flour and almonds together and add gradually to mixture.
Beat fruit into mixture so that raspberries break up.
Spoon mixture into muffin cases.( you can also put it into a cake tin and make a cake rather than muffins, just cook for longer).
Bake at 180°C for 12 minutes or until skewer comes out clean.