Easy raspberry muffins


  • 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
  • + 1 more ingredients
    • Extra sugar for sprinkling (optional)

1. Preheat the oven to 200°C (400°F, 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 ...

View full recipe at SpringPad


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