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  • 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. Mix together the buttermilk, egg, melted butter and raspberries in a jug. Add to the dry ingredients and stir together using a large metal spoon until just combined and slightly lumpy.

Divide the mixture evenly between 6 paper muffin cases arranged in a 12-hole muffin tray and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–20 minutes until risen and golden.

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