This is one of the most rewarding recipes you will ever try – it’s so easy and super tasty. I have to say that the word ‘muffin’ doesn’t do much for me. The idea of eating a heavy stodgy cake doesn’t fill me with desire but these muffins are different. They are more like delicate little cakes – light, sweet and tangy. If you don’t have any raspberries to hand you can get creative and use this as your base recipe and add whatever you like – apple + walnut with a dash of cinnamon works equally well!
200g frozen raspberries
220g SR flour (or plain flour and 2 tsp baking powder)
120g caster sugar
3/4 cup milk or buttermilk
3/4 cup vegetable oil – I use olive oil
Preheat oven to 180C and line your muffin tin with muffin cases. Sift flour and stir in sugar. Mix milk, egg and oil together, make a well in the centre of the flour and beat together. Very gently fold in the frozen raspberries. Spoon batter into muffin tins until two thirds full. Bake in the oven for approximately 20 minutes. Cool on a wire rack.