Recipe: raspberry muffins

Makes 12


60g butter

200g plain flour

2 tsp baking powder

½ tsp bicarbonate of soda

150g caster sugar

Pinch of salt

120ml of milk

1 large egg

150g raspberries

Flaked almonds to taste

Cooking time 

15 minutes to prepare, 25 minutes in the oven

How to make it

  • Preheat the oven to Mark 6/ 200 degrees Celsius 
Melt the butter in the microwave, and set it aside to cool. In a large bowl, stir together the flour, the baking powder, the bicarb, sugar, and salt. In a measuring jug, beat together the milk, the egg and the melted butter. Pour into the dry ingredients, and mix until combined. 
Fold in the raspberries, but don't mix them to much, or the mixture will turn pink. 
  • Line a muffin tray with 15cm squares Bacofoil lined parchment. Then, spoon the mixture into the tin
, sprinkle with flaked almonds. Bake for 25 mins.
  • Cool in the tin for 5 mins before cooking completely on a wire rack.



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