Preparation

• 1
  1. Preheat the oven to 180 degrees.
• 2
  2. Line the muffin tin with 12 paper cases.
• 3
  3. Into a large bowl, sift the flour and baking powder, then add and mix in the sugar using a fork and leave to one side.
• 4
  4. Chop the butter into tiny pieces and allow to soften before adding, or grate from chilled. Add to the dry ingredients and stir in lightly with a fork.
• 5
  5. Crack the egg into a separate bowl and whisk. Then add the milk to the egg and beat together. Add this to the flour mixture a little at a time, folding it in very lightly and with the minimum number of folds. Don’t mix the batter too much or the muffins will be dense
• 6
  don’t worry if it looks a bit lumpy.
• 7
  6. Sprinkle in the raspberries and fold in very gently for a few seconds.
• 8
  7. Straight away spoon the mixture into the paper cases ready in the tin. The cases need to be filled almost to the top
• 9
  this mixture should make 12 muffins.
• 10
  8. Place on the top shelf of the preheated oven to bake for 25-30 minutes. The muffins should then be risen and golden brown on the top
• 11
  test that the centre is cooked by inserting a skewer which should come out clean.