Raspberry and strawberry muffins recipe
Kids will love making these gloriously pink and fruity muffins at home. Grate the butter into the dry ingredients to make it easier to combine, and remember not to scoff all the raspberries and strawberries before they go in the mixture.
See method- Makes 6 muffins
- 10 mins to prepare and 25 mins to cook
- 225 calories / serving
- Freezable
Ingredients
- 250g (8oz) plain flour
- 100g caster sugar
- 75g raspberries
- 75g strawberries
- 75g butter
- 175ml milk
- 1 large egg
- 1tbsp baking powder
Each serving contains
- Energy
- 950kJ 225.0kcal
- Fat
- 10g
- Saturates
- 6g
- Salt
- 0.5g
- Sugars
- 16g
of the Reference intake
Carbohydrate 31.9gProtein 4.2gFibre 1.3g
Method
- Preheat the oven to 200°C / Gas Mark 6.
- In a large bowl place the sugar and baking powder and then sieve in the flour.
- Grate the butter and combine into the flour mixture using a fork so that the butter is coated with the flour.
- In a separate bowl beat the egg and milk together, then add to the flour mixture. Continue to mix together using a fork - the mixture does not need to be smooth. Prepare the strawberries by removing the stalks and cutting into halves
- Add both the raspberries and strawberries to the bowl and fold them into the muffin mixture. Spoon the mixture into individual muffin cases and then place in the oven for 25 minutes or until the muffins are golden brown and have risen.
- See more Baking recipes
