Friday, 4 December 2009

Raspberry Muffins

The raspberries cook wonderfully inside the muffins in this recipe, providing little moist pockets of strong fruit flavor.


  • 100g butter, at room temperature

  • 180g caster sugar

  • 2 eggs

  • 250ml buttermilk

  • 1 teaspoon vanilla essence

  • 300g plain flour

  • 1 teaspoon baking soda

  • 2 teaspoon baking powder

  • 1/2 teaspoon cinnamon powder

  • pinch of salt

  • 150g raspberries



  1. Preheat the oven to 200 degrees.

  2. Mix the butter and sugar in a large bowl until they are well mixed (this is called creaming).

  3. Add the eggs, vanilla and buttermilk to the butter and stir well.

  4. Then mix in the flour, baking soda, baking powder, cinnamon and salt. Don't mix too much, just enough to get it all blended.

  5. Finally add the raspberries and stir enough to get them evenly distributed.

  6. Pour into a muffin tin lined with muffin cases.

  7. Bake for 20 minutes.

  8. Allow to cool on a wire rack.

Makes 12.

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