When I started this blog, I knew I would have to do food-related posts once in a while. Baking is like therapy to me for when I’m stressed out and I often enjoy the most the time I spend in the kitchen than the products of it (and I enjoy these quite a lot). So every weekend I’ll be trying some new recipes and I’ll show you the results on Mondays!
Here’s what you’ll need (for 9 muffins):
- 200g (7 ounces) of self-raising flour
- 1 teaspoon of baking powder
- 75g (2.6 ounces) of sugar
- 1 egg, beaten
- 175 ml (6 fluid ounces) of milk
- 125g (4.4 ounces) of butter, melted but not warm
- 175g (6 ounces) of fresh raspberries
- muffin paper cups
- muffin pan
1- Pre-heat your oven to 190ºC/370ºF/Gas 5. Put the muffin paper cups in the pan. Mix the flour, the baking powder, and the sugar in a big bowl.
2- Mix the beaten egg with the milk and the butter; pour it all in the dried mixture and mix it all up – it’s important not to incorporate too much the ingredients. Add the raspberries.
3- Split the mixture for the paper cups and put it in the oven for 20-25 minutes, until they grow and look slightly golden. Let it cool in a proper net and indulge yourself!