Meals and Courses

Big Raspberry Muffins

prep 5 mins cook 15–20 mins
  • 200 g (7 oz) plain flour
  • 75 g (3 oz) caster sugar
  • 2 tablespoons ground almonds
  • 2 teaspoons baking powder
  • grated rind of 1 lemon
  • 150 ml (¼ pint) buttermilk
  • 1 egg, beaten
  • 50 g (2 oz) butter, melted
  • 150 g (5 oz) fresh or frozen raspberries

Mix together the flour, sugar, ground almonds, baking powder and lemon rind in a large bowl. In a separate bowl mix together the remaining ingredients, then fold into the flour mixture to give a slightly lumpy texture.

Spoon the batter into 6 large muffin paper cases set in a muffin tin and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–20 minutes until golden and risen. These muffins can be frozen or stored in an airtight tin.

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