Raspberry muffins
These simple raspberry muffins are sugar-crusted, making them crunchy on the outside, super-soft on the inside. It takes no time to prepare the batter and the baking only 20 minutes. The muffins are perfect for afternoon teas or picnics.
Ingredients
Method
- Preheat the oven to 180°C. Line a muffin tin with paper cases or put silicon muffin cases on a baking tray.
- Coat the raspberries in 2 Tbsp of flour. Mix the rest of the flour with the sugar in a large bowl.
- In another bowl mix the egg with the milk & vanilla. Pour this mixture into the flour. Combine gently then fold in the raspberries.
- Fill each muffin cup two-thirds full with the batter. Sprinkle some sugar on the top, then gently press a raspberry into the middle of each.
- Bake for about 20 minutes until golden, then transfer them to a wire rack to cool.