Raspberry Muffins Recipe

Raspberry Muffins Recipe

Ingredients : Makes 12

115 g

115 g

45 ml

2.5 ml


200 ml

50 g

175 g

Self-raising flour

Wholemeal self-raising flour

Caster sugar


Eggs, beaten


Butter, melted

Raspberries, fresh or frozen

(defrosted for less than 30 minutes)

Method :
  • Preheat the oven to 190oC/375oF/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.

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