Raspberry Muffins
By Chelsea SugarPage views: 69759
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6 reviews
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Difficulty Easy
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Prep time 10 mins
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Cooking time 25 mins
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Serves
12
60g butter
200g plain flour
2 tsp of baking powder
1/2 tsp of bicarbonate of soda
150g Chelsea Caster Sugar
a pinch of salt
120 ml of milk
1 large egg
150g raspberries
1) Preheat the oven to 200 degrees Celsius.
2) Melt the butter in the microwave, and set it aside to cool.
3) In a large bowl, stir together the flour, the baking powder, the bicarb, Chelsea Caster Sugar, and salt. In a measuring jug, beat together the milk, the egg and the melted butter.
4) Pour into the dry ingredients, and mix until combined.
5) Fold in the raspberries, but don't mix them to much, or the mixture will turn pink.
6) Put paper muffin cases in a muffin tray. Then, spoon the mixture into the paper cases.
7) Bake for 25 mins.
8) Serve.
Really nice. More like a cupcake than a muffin, so they are light and fluffy. I used frozen raspberries which worked really well. I think if I used fresh I might have needed more milk.
Needs way more milk than it says and the muffins taste horrible. They need more sugar or something to sweeten them abit more.
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