An archived post from the Country Market stall blog...
We had homemade Raspberry muffins at the weekend, that my other half made using a square muffin tin, so thought I would share the recipe with you, delicious with a blob of vanilla yoghurt, or maybe some ice cream, or clearly great on their own.
Here is the muffin recipe:
I have a large jug that I always use for making muffins and find it easier to pour the mixture as it is runny, and all muffins are delicious straight from the oven.
200g plain flour
100g caster sugar
50g soft brown sugar
Cinnamon to taste (optional)
2 ½ Baking powder
90ml skimmed or semi-skimmed milk
80ml vegetable oil1 large egg, beaten
5 drops vanilla extract
200gms (approx) fruit
- Preheat oven to 200 C / Gas 6 and add paper cases to a muffin tray.
- Measure out flour, sugars, baking powder, cinnamon and salt in a large jug.
- Combine milk, oil, egg and vanilla in another jug.
- Stir until just combined (mixture will be lumpy).
- Gently fold in chopped fruit, divide amongst 10 cases, or around that number, cases 2/3rds full.
- Bake for 20 minutes or until golden brown on top, sprinkle with icing sugar when slightly cool.
NB I have cheated and use loganberries in the picture as that is all I had in the garden and we used all the raspberries in recipe :)