Elderberry Muffins

This was the second lot of cakes that I took into work. I picked elderberries from my parents garden last year and froze them. They were really lovely but went very moist and sticky very quickly, so best eaten quickly! I made lots of little muffins instead of big ones, more to go round!!

Elderberry Muffins (from Becky Doughty)
(Makes 12 large muffins)

113g butter or margarine
200g caster sugar
2 eggs
1 tsp vanilla
125ml milk
250g self-raising flour
2 tsp baking powder
½ tsp salt
140g elderberries

For the topping
113g demerara suagr
42g plain flour
60g butter, softened, cubed
1½ tsp ground cinnamon

Preheat the oven to 180C. Line a muffin tin.

In a large bowl, cream together the butter and sugar until light fluffy. Add the eggs, one at a time, beating after each addition. Add the milk and vanilla and mix well.

Sieve in the flour, baking powder and salt and then fold into the wet ingredients with a metal spoon. Carefully fold in elderberries.

Spoon into the muffin tins and sprinkle with the crumb topping.

Bake in the oven for 20 mins, or until a skewer comes out clean.