Raspberry Muffins
Over a year ago
1,284 views
Ingredients
- 250g plain flour
- 1 tablespoon baking powder
- 100g golden caster sugar
- 75g butter,chilled
- 1 large egg
- 175ml milk
- 150g fresh raspberries
- extra sugar for sprinkling
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Method
-
1
Preheat the oven to 200ºC (400ºF, gas mark 6). 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.
4.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
5.muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm.
Comments (0)