Raspberry Muffinsby Sally Curtis
|Preperation time: 15 mins
Cooking time: 30 mins
|115g self-raisng flour;
115 self-raising wholemeal flour;
1/2 tsp salt;
3 tbsp caster sugar;
2 eggs, beaten;
50g butter, melted;
|Line a 12 hole muffin tin with paper
Sift the flours and salt together into a large bowl and add the caster sugar.
In another bowl beat together the eggs, milk and melted butter. Stir into the dry ingredients to make a thick batter.
Very gently fold in the raspberries. Spoon the mixture into the paper cases. Bake for 30 minutes at 190c or gas5, until well risen and just firm to the touch.
Leave to cool in the tin.
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