110g/40z plain flour
65g/ 2 1/2 oz caster sugar
2 free range eggs
1 1/2 tsp baking powder
125g/4 0z raspberries
Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, stir to combine, then refrigerate for at least an hour. preferably overnight.
Place a spoonful of muffin mixture into each muffin case, filling each to just over half way.
Stud each muffin with about 4-6 raspberries.
Bake in an oven set at 200c/ 400f / gas 6 for about 20 minutes or until golden on top.
Serve with cream