Easy raspberry muffins
These lovely, easy raspberry muffins are oh-so-simple to make - the kids will enjoy helping you out, too
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Prep time: 25 mins
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Cooking time: 20 mins
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Makes: 12
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Add other fruit to this basic recipe: blueberries, chopped dried apricots, mashed ripe bananas or diced apples all taste great.
- 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
- Preheat the oven to 200ºC (400ºF, gas mark 6). 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 until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm.
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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Your comments
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Helen Prescott, posted 1 year ago
thank goodness some one decided to tell us how to make muffins in plain English. I promised the kids i would find a good recipe and we would make some today. Searching the internet for good easy to follow simple lovely looking muffins isnt as easy as you think. Thank goodness for your web site i shall use this one again. Thankyou
