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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups of self-raising flour
  • ½ cup soft unrefined sugar
  • ½ cup of melted butter or margarine
  • 1 large egg
  • ½ tsp vanilla essence
  • 1 ½ cup of raspberries
  • ¾ cup milk or almond milk
  • To garnish: raspberries granulated sugar

Method
 

  1. Preheat the oven to 180°C. Line a muffin tin with paper cases or put silicon muffin cases on a baking tray.
  2. Coat the raspberries in 2 Tbsp of flour. Mix the rest of the flour with the sugar in a large bowl.
  3. In another bowl mix the egg with the milk & vanilla. Pour this mixture into the flour. Combine gently then fold in the raspberries.
  4. 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.
  5. Bake for about 20 minutes until golden, then transfer them to a wire rack to cool.