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 ranger egg
1 cup or more of frozen raspberries

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 12 muffin sized tin.

Bake at 220 c for about 15 minutes until the tops, when pressed, spring back.

22nd July 2005