Best Raspberry Muffins

Bring a little summer into winter by using frozen raspberries in this dead easy muffin recipe!

For 12 Muffins

Sieve together into a large bowl:

2 cups of Plain flour
4 teaspoons of baking powder
1 teaspoon of ground cinnamon
½ teaspoon of salt
½ cup of caster sugar

Separately melt 100gms of butter and add:

1 cup of full cream milk (Ravenhill traditional)
1 free range egg
1 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.


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