I went back to the shops today and had far more luck with the last bits of shopping! I got strawberries (hugely expensive but I really needed them - more on that later) and cumin and pepitas and chicken mince and buttermilk. I was quite overwhelmed!

Tomorrow is Australia Day. We have the little flags to wave, Aussie flag tablecloths and serviettes and Hubby has his flag t-shirt all ready to wear. This year we are celebrating with brunch at our place with a few friends and their assorted offspring. There will be four couples, with a visiting Mum over from Brisbane and seven kids ranging from 6years old down to 12 weeks. We've planned a BBQ with bacon, sausages and tomatoes, scrambled eggs, homemade muesli, weetbix, a fruit platter, muffins and pancakes. My friend Maria is bringing a pavlova - it might be brunch but she didn't think we could celebrate Australia Day without one. As I am the only Mummy present who is not pregnant or breast-feeding I am the only one who gets to enjoy a glass of champagne with my brunch - it's a good think I don't mind drinking alone LOL!

I made the muffins today and they are delicious. I got the recipe from Bill Granger's Every Day - terrific recipe book with lots of lovely pictures and simple to follow recipes. I have no photos, due to the broken camera, which is a real shame as these muffins are bursting with berry goodness and are just gorgeous to look at. As #2 and I undertook the obligatory taste-test this afternoon we can also report that they taste fantastic!

Berry Yoghurt Muffins

Every Day Bill Granger

Makes 12 (but I got 17)

1½ cups self raising flour
1 cup wholemeal self raising flour
1 teaspoon cinnamon
¾ cup firmly packed soft brown sugar
1 cup buttermilk
½ cup low-fat natural yoghurt
2 eggs, lightly beaten
2 tablespoons vegetable oil
2 cups chopped mixed berries Bill suggested strawberries and raspberries so I went with that

Preheat oven to moderate 180˚C. Line a 12-hole ½ cup capacity muffin tin with paper cases.
Sift the two flours and cinnamon together into a large bowl. Stir in the sugar and them make a well in the centre. Pour the buttermilk, yoghurt, eggs and oil into a large bowl and whisk with a fork until just combined. Pur into the well in the dry ingredients and stir with a wooden spoon until just combined. Add the berries and stir until just combined (do not overmix or your muffins will be tough). Spoon into the muffin tin and bake for 20 minutes, or until golden.

According to Bill “these freeze brilliantly and are perfect for the kids lunchboxes – or even mine!”