• (0)
• 
• 

These muffins are really easy to make and combined with fresh raspberries knock the socks off bought varieties.

Takes: 35 mins
Makes: 12

250g (9oz) plain flour
1tbsp baking powder
100g (4oz) golden caster sugar
75g (3oz) butter, chilled
1 large egg
175ml (6fl oz) milk
150g (5oz) fresh raspberries
Extra sugar for sprinkling (optional)

1. Line a 12-hole muffin tray with paper muffin cases.
2. Sift the flour and baking powder into a large bowl and stir in the sugar. Coarsely grate the chilled butter into the bowl and stir with a fork to coat in the flour mixture.
3. Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture – it should still be a little lumpy. Gently fold in the raspberries.
4. Spoon into the muffin cases. Bake for 20-25 mins in a preheated oven at Gas 6/200°C/400°F until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm, if liked.

Top tips: Although best eaten fresh, these muffins will keep for a couple of days in an airtight container. They can also be frozen for up to 2 months. For convenience, wrap individually in small freezer bags and allow 2-3 hrs to defrost at room temperature.
Add other fruit to this basic recipe – blueberries, chopped dried apricots, mashed ripe bananas or diced apples. For a chocolate version replace the raspberries with chocolate chips.

• Comment (0)
• Send to a friend
• Print Page