Cream together the sugar and butter until fully combined.

Beat in the egg, then stir in the milk.

Fold through the flour, then mix through the fruit. If the mixture is very wet, add a tablespoon more flour.

Put six large muffin cases or 12 fairy cake cases into a muffin pan. Spoon the mixture evenly into the cases.

Cook for approximately 20 minutes, or until golden brown and a toothpick inserted into the middle comes out clean.