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Raspberry Muffins

Course Cake, muffins
Cuisine British
Keyword baking, family
Servings 12 muffins

Ingredients

  • 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

Instructions

  1. Preheat the oven to 200ºC (400ºF, gas mark 6). Line a 12-hole muffin tray with paper muffin cases.

  2. Sift the flour, baking powder, bicarb into a large bowl and stir in the sugar and your spice mixture.

  3. Gently fold in the raspberries through the dry mix.

  4. Beat together the egg and milk then pour into a bowl along with the melted cooled butter.

  5. 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.

  6. 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.

Recipe Notes

You can adapt this recipe easily by substituting the raspberries for other soft fruits and berries.