Raspberry Muffins Recipe

Ingredients : Makes 12

115 g

45 ml

2.5 ml

200 ml

50 g

175 g

Self-raising flour

Wholemeal self-raising flour

Caster sugar

Salt

Eggs, beaten

Milk

Butter, melted

Raspberries, fresh or frozen

(defrosted for less than 30 minutes)

Method :

Preheat the oven to 190^oC/375^oF/Gas 5. Lightly grease a 12-cup muffin tin or use paper cases.
Sift the dry ingredients together, then tip in any wheat flakes left in the sieve.
Beat the eggs, milk and melted butter together and stir into the dry ingredients to make a thick batter.
Stir the raspberries in gently. If you mix too much the raspberries begin to disintegrate and colour the dough. Spoon into the cups or paper cases.
Bake for 30 minutes, until well risen or just firm.
Leave to cool in the tin placed on a wire rack.
Serve warm or cool.