Blackberry and Sultana Muffins

Having done cakes so many times little one really gets the process now. He puts the cases in the trays and can even crack the eggs themselves. Of course it's still a challenge to stop him grabbing fists full of butter and shoving them in his mouth but that's kids for you. I like to make cakes using fruit which happens to be in season. This time the blackberries are out. Beware that a little one can manage to eat at least three cheeks full of blackberries before you wrestle them away from him/her and this can lead to an emergency nappy change soon after. This recipe will make about twelve muffins or can be halved to make smaller cakes if desired.

Ingredients
200g Self Raising Flour
200g Caster Sugar
4 eggs
200g Butter or margarine
Approx 30 blackberries (use more or less as you see fit and depending on how have escaped the clutches of your little one)
Approx 1 handful sultanas
1 teaspoon vanilla essence

Method
Mix the butter and the sugar together until it forms a paste. Throw in the eggs and mix. (Delia and my granny would probably spit in my face for not saying "cream the butter and sugar together" and "gently beat the eggs separately in a bowl and then mix into the mixture." Ah well, I won't tell them if you don't.) Tip in the essence. Chuck in the flour. (Yes, sorry "sift" I know. Complete nonsense. My sieve broke ages ago and everyone still loved these cakes.) Finally add the fruit and divide the mixture into the muffin cases. Cook at about 190 degrees for about 12-15 minutes until the top is golden brown and the "skewer comes out clean." (Stab it with a knife. Any knife. Or a fork or any other metal kitchen stuff to hand. Is it clean? Yes? Cooked then. Is it covered in cake mixture? Yes? Bung them back in the oven for five minutes or so and check again.)