Berry Condensed Milk Muffins

Step 1: Preheat oven to 180C/160C fan forced.

Step 2: Line twelve 80ml (1/3-cup) muffin pans with paper cases or 2 x 6 (1/3 cup) muffin pan.

Step 3: Combine the butter and condensed milk in a small saucepan and cook, stirring, over medium-low heat for 3 minutes or until the butter has melted and the mixture is smooth and then set aside to cool slightly before stirring in the vanilla.

Step 4: Sift the flour into a large mixing bowl and make a well in the centre and then add the condensed milk mixture and eggs and fold until just combined.

Step 5: Set aside 12 of each of the berries and fold the remaining berries into the mixture.

Step 6: Spoon the mixture evenly among the paper cases and gently press a raspberry and a blueberry into the top of each.

Step 7: Bake for 20-25 minutes or until muffins are golden and the tops spring back when lightly touched and then set aside to cool slightly before transferring to a wire rack to cool completely and dust lightly with icing sugar to serve.