Preheat oven to 190 degrees. Take eggs and milk out of the fridge. Cream the margarine till soft and fluffy. Add sugar and cream some more. Add eggs one at a time and mix. Add vanilla and almond essence and mix.

In a separate bowl, whisk flour and baking powder. Gradually add flour and milk to creamed mix, alternating between the two. The dough is pretty thick, you have to alternate.

Prepare the muffin tray, line with paper liners (I did not have, I used silicone which worked fine). For normal berries fold in berries careful not to squish them. Frozen, move, Quickly fold in frozen berries and scoop into prepared cups. And into the oven.

Bake for 40 minutes Cool down and serve.