I think they turned out really well, and the quantities given in the recipe made 12 medium muffins. Used always to use paper muffin cases, but they often stuck and were hard to remove without taking a chunk of the muffin with them. Finally got round to buying a set of twelve medium silicone cases (from Tu at Sainsbury's as it goes), and now I'll never go back to paper.
Once the gooseberries are washed and topped and tailed - with scissors is easiest - the method takes about 15 minutes. And there's NO RUBBING IN and you don't need a food processor. So including baking, only around 30-35 minutes is needed from start to ready. They're lovely warm from the oven.
170g plain flour
2 level tsp baking powder
Quarter tsp salt
80g sugar (gran is fine)
50g butter, just melted (e.g. in microwave)
180g gooseberries (prepared as above)
12 medium muffin cases should be ready; if paper, use a bun tin to keep their shape but if silicon, just arrange them on a baking sheet. Oven should be at 170C.
1 Place the flour, baking powder, salt & sugar in a medium bowl and mix well.
2 Add the gooseberries and mix so they're coated in flour.
3 Beat the egg lightly in a small bowl, them stir in the milk and melted butter.
4 Add the egg mixture to the flour mix and stir briefly but quickly so that no
lumps of flour are visible.
5 Use a spoon to drop the mixture cleanly into the cases, filling them about half
to three-quarters full and making sure each has its share of fruit.
6 Bake in the centre of the oven for 15-18 minutes until browning nicely.
They're done when a skewer pushed in from the side comes out clean.
Of course other fruits can be used, e.g. blueberries, dried or fresh cranberries, raspberries and so on, though if the fruit used is sweet, 20g less sugar will be needed. For me, this recipe is a definite keeper for my 'special tried and tested' recipes folder. Nerd.