Raspberries

Helen often has raspberries (blueberries too), and muffins are super easy to make.  They don't keep well, best to eat on the day (not all of them though!) and freeze any left.

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

½ teaspoon salt
90ml skimmed or semi-skimmed milk

80ml vegetable oil

1 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.
• Add the liquid to the large jug and stir until just combined (mixture will be lumpy).
• Gently fold in fruit, divide amongst 10 cases, or around that number, cases should be 2/3rds full.
• Bake for 20 minutes or until golden brown on top, sprinkle with icing sugar when slightly cool.

This was a picture from a while back and I generally use a silicon muffin tray these days which is much easier than messing about with paper muffin cases.