Raspberry muffins

Average rating:

These muffins are really easy to make. Packed with fresh raspberries, they knock the socks off shop-bought varieties.

Prep time: 10 mins
Cooking time: 20 mins
(may need 5 mins extra)
Total time: 35 mins
Makes: 12
Skill level: Easy peasy
Costs: Mid-price

Child friendly

Ingredients

You can add other fruit - such as blueberries, chopped dried apricots or diced apples - to this basic recipe. Or replace the raspberries with chocolate chips.

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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)

Method

Line a 12-hole muffin tray with paper muffin cases.
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.
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.
Spoon into the muffin cases. Bake for 20-25 mins in a preheated oven at 200°C(400°F, gas mark 5) until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm, if desired.

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