Raspberry and cinnamon muffins

  • Serves: 12
  • Prep: 10 mins
  • Cook: 20 mins
  • ★ ★ ★ ☆ ☆

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

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.

Click on the stars to rate this recipe:

★ ★ ★ ☆ ☆

3.5 / 5 rating (124 votes)

You might also like

Easter eggy bread

An egg-cellent recipe to rustle up this Easter. Use up your hot cross buns for the eggy bread and...