Raspberry and cinnamon muffins
Ingredients
- 275g/10oz plain flour
-
20ml/4tsp baking powder
-
pinch of salt
-
5ml/1tsp ground cinnamon
-
100g/4oz butter, melted
-
2 large British Lion eggs, beaten
-
100g/4oz caster sugar
-
175ml/6floz milk
-
225g/8oz frozen raspberries, thawed
Preparation time: 10 mins, cooking time: 20 mins, serves: 12.
Muffins are very popular and are even better homemade. Our delicious recipe will impress the whole family.
Method
- Preheat the oven to 190C/Fan 170C/375F/Gas Mark 5. Line a 12 hole muffin tray with paper cake cases.
- Sift the flour, baking powder, salt and cinnamon into a large bowl and make a well in the centre. Beat the butter, eggs, sugar and milk together. Pour the milk mix into the dry ingredients with the raspberries and lightly mix together - do not over mix.
- Divide the mixture between the muffin cases and bake for 30-35 mins or until golden and risen. Cool in the tin for 5 mins then serve warm or cold.