Wednesday, 14 August 2013

Raspberry Summertime Muffin


110g/40z plain flour
110g/40z butter
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


  1. never thought to stuff the raspberry in afterwards, need to try this instead of my usually stir them in.

  2. These look lovely :) My friend has a huge raspberry bush in her orchard, so I might have to go and get some to try this


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