I love cooking with my boys and at eleven Maxi is becoming a really proficient cook and these raspberry muffins are brilliant to cook with your kids as they need no special equipment and the ingredients are really easy to mix together even for the youngest child.
Do your children cook? It really is a great life skill and a brilliant way to introduce practical maths and science into everyday life with the big bonus of delicious food to eat! Once you master the basic muffin recipe then they can be adapted really easily. You could turn these raspberry muffins into blueberry or even strawberry ones. We have also made this recipe using freeze-dried raspberries and they were delicious.
Simple Rasberry Muffins
The reason these muffins are perfect for cooking with children is you mix the wet ingredients together and then the dry ones before combining. You don’t need any special mixers, just a spoon. Plus they are very forgiving if not over mixed.
- 60g butter (melted) or 60ml Flora Cuisine (Which Maxi used)
- 200g plain flour
- 2 tsp of baking powder
- 1/2 tsp of bicarbonate of soda
- 150g caster sugar
- 120 ml of milk
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 teaspoon Schwartz allspice
- 150g raspberries
How to make Raspberry Muffins
Melt the butter in the microwave, and set it aside to cool or alternatively use 60ml Flora Cuisine which is a liquid baking oil perfect for using when baking with children. .
In a large bowl combine all your dry ingredients (bar the raspberries), the flour, the baking powder, the bicarb, Schwartz allspice and the sugar.
In a measuring jug, beat together the milk, the egg and the Flora Cuisine or melted butter and the vanilla extract (you need to see our tip in the video on how to transform vanilla pods into homemade vanilla extract.
Tip – always get your kids to break eggs into a separate container, that way if the shell goes in it is easy to remove. Also, it is easier to remove shell with shell rather than a spoon.
Pour into the dry ingredients, and mix until combined.
Fold in the raspberries, but don’t mix them too much, or the mixture will turn pink.
Put 12 paper muffin cases in a muffin tray. Then scoop the mixture into the paper cases.
Tip – Use an ice cream scoop for filling the cases, that way they are much easier for kids to fill the cake cases and also you can a measured amount meaning that they all cook evenly.
Bake for 25 minutes.
Allow to cool and enjoy.
Tip – This basic muffin recipe is fantastic for adapting. You can swap out the raspberries for any other for fruit such as blueberries, strawberries or pineapple.
- 60 g butter melted or 60ml Flora Cuisine (Which Maxi used)
- 200 g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 150 g caster sugar
- 120 ml of milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon allspice
- 150 g raspberries
Preheat the oven to 200ºC (400ºF, gas mark 6). Line a 12-hole muffin tray with paper muffin cases.
Sift the flour, baking powder, bicarb into a large bowl and stir in the sugar and your spice mixture.
Gently fold in the raspberries through the dry mix.
Beat together the egg and milk then pour into a bowl along with the melted cooled butter.
combine your wet and dry 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.
You can adapt this recipe easily by substituting the raspberries for other soft fruits and berries.