For 12 Muffins
Sieve together into a large bowl:
2 cups of Plain flour4 teaspoons of baking powder1 teaspoon of ground cinnamon½ teaspoon of salt½ cup of caster sugar
Separately melt 100gms of butter and add:
1 cup of full cream milk (Ravenhill traditional)1 free range egg1 cup or more of frozen raspberries
for extra decadence you can add ½ cup of chopped Chocolate, dark or white!
Without over mixing, fold everything together until the flour is incorporated and dampened but still lumpy and the raspberries still hold their shape.
Divide the mixture into a prepared 12 muffin sized tin.
Bake at 220 c for about 15 minutes until the tops, when pressed, spring back.