Raspberry muffins
Average rating:
These muffins are really easy to make. Packed with fresh raspberries, they knock the socks off shop-bought varieties
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Prep time: 10 mins
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Cooking time: 20 mins
(may need 5 mins extra) -
Total time: 35 mins
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Makes: 12
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Skill level: Easy peasy
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Costs: Mid-price
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.
- 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.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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