Raspberry wholemeal muffins

Yield: 1 servings

Measure Ingredient
100 grams Plain wholemeal flour; (4oz)
75 grams Plain flour; (3oz)
5 millilitres Baking powder; (1tbsp)
1 Pinches salt
50 grams St Ivel Mono melted; (2oz)
50 grams Caster sugar; (2oz)
1 Egg
200 millilitres Semi-skimmed milk; (7floz)
100 grams Frozen raspberries; (4oz)

Reserve 25g (1oz) wholemeal flour and set aside. Sift remaining flours into a bowl with baking powder and salt.

Mix together melted St Ivel Mono, sugar, egg and milk and pour liquid over dry ingredients.

Fold ingredients gently together - only enough to combine mixture. The mixture will look quite lumpy - this is correct as over-mixing will result in heavy muffins.

Toss frozen rapberries carefully in remaining flour and fold gently into muffin mixture.

Spoon mixture into twelve greased muffin tins or deep bun tins, filling them two-thirds full.

Bake in a preheated oven at 200 C / 400 F gas mark 6 for 15-20 minutes, until well-risen and golden brown.

Leave to cool in tins for a few minutes before turning out onto a wire rack.

Serve muffins hot or cold, on their own or spread with St Ivel Mono.

Note:- The raspberries must be frozen when added to muffin mixture, to prevent them becoming too soft when cooked.

Variation:

Add 100g (4oz) firm blueberries in place of raspberries. Add 50g (2oz) raisins and finely grated rind of 1 orange, in place of raspberries. Add 5-10ml (1-2tsp) mixed spice to flour, for added flavour.

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