Raspberry muffins

Raspberry Muffins
Average rating: 4 out of 5 star 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

  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 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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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/food/130727/Raspberry-muffins