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Raspberry and cinnamon muffins

Raspberry and cinnamon muffins

Muffins are very popular and are even better homemade. Our delicious recipe will impress the whole family.

Serves

12

Prep: 

10 mins

Cook: 

20 mins

Average: 3.3 (14 votes)

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

Method

  1. Preheat the oven to 190C/Fan 170C/375F/Gas Mark 5. Line a 12 hole muffin tray with paper cake cases.
  2. 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.
  3. 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.