Preheat the oven
to 200'C/400'F/Gas 6. Arrange 12 paper cases in a
deep muffin tin. Sift the flour and baking powder
into a mixing bowl, stir in the sugar, then make a
well in the centre.
Mix the egg,
buttermilk and oil together in a jug. pour into
the bowl and mix quickly until just combined.
Add the
raspberries and lightly fold in with a metal spoon.
Spoon into the paper cases to within a third of the
top.
Bake the muffins
for 20 - 25 minutes until golden brown and firm in
the middle. Remove to a wire rack and serve while
still warm.
Cook's Tip: This is a fairly
moist mixture which should only be lightly mixed.
Over-mixing toughens the muffins and breaks up the
fruit. Use blackberries, blueberries
or blackcurrants instead of
raspberries if you prefer.
Low Fat Desserts
Recipes - Raspberry Muffins Recipe
