Tea Breads, Buns And Muffins Recipes - Raspberry  Muffins

Ingredients

• 115g/1 cup self-raising flour

• 115g/1 cup whole meal self-raising flour

• 45ml/3 tbsp caster sugar

• 2.5ml/1/2 tsp salt

• 2 eggs, beaten

• 200ml/scant 1 cup milk

• 50g/4 tbsp butter, melted

• 175g/1 cup raspberries, fresh or frozen (defrosted for less than 30 minutes)

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Method:

1. Preheat the oven to 190'C/375'F/Gas 5. Lightly grease a 12-cup muffin tin, or use paper cases. Sift the dry ingredients together, then tip in any wheat flakes left in the sieve.

2. Beat the eggs, milk and melted butter together and stir into the dry ingredients to make a thick batter.

3. Stir the raspberries in gently. If you mix too much the raspberries begin to disintegrate and color the dough. Spoon into the cups or paper cases.

4. Bake for 30 minutes, until well risen and just firm. Leave to cool in the tin placed on a wire rack. Serve warm or cool.