Saturday, February 14, 2009

Raspberry Muffins

Makes: 12
Takes: 35 mins

250g (9oz) plain flour
1tbsp baking powder
100g (4oz) golden caster sugar
75g (3oz) butter, chilled
1 large egg
175ml (6fl oz) milk
150g (5oz) fresh raspberries
Extra sugar for sprinkling (optional)

1. Preheat the oven to 200ºC/400ºF/gas 6. Line a 12-hole muffin tray with paper muffin cases.
2. Sift the flour and baking powder into a large bowl and stir in the sugar. Coarsely grate the chilled butter into the bowl and stir with a fork to coat in the flour mixture.
3. Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture - it should still be a little lumpy. Gently fold in the raspberries.
4. Spoon into the muffin cases. Bake for 20-25 mins until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm, if liked.

Top tip: Although best eaten fresh, these muffins will keep for a couple of days in an airtight container. They can also be frozen for up to 2 months. For convenience, wrap individually in small freezer bags and allow 2-3 hrs to defrost at room temperature.

Top tip: Add other fruit to this basic recipe - blueberries, chopped dried apricots, mashed ripe bananas or diced apples.
For a chocolate version replace the raspberries with chocolate chips.

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