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Raspberry & blueberry muffins

  • Total Time

    35m
    • Prep Time

      10m
    • Bake Time

      25m
  • Serves

    12


A blast of berries in a delicious soft muffin, a perfect teat or lunch box filler that everyone will enjoy.

Method

  1. Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5) and line a muffin tin with muffin cases.

  2. Sift together the flour & 115g of caster sugar, baking powder, bicarbonate of soda & salt into a large bowl. Pour the milk into a jug, add the eggs and mix by hand

  3. Make a well in the centre of the dry ingredients and, mixing slowly, add the milk & egg mixture, increase the speed and beat until the batter is smooth. Pour in the melted butter and beat again until well mixed

  4. Stir in the berries by hand, ensuring they are evenly mixed, then spoon the batter into the cases until 2/3 full.

  5. Sprinkle the tops with the remaining sugar.

  6. Bake in the oven for 20-25 mins until the muffins are golden brown and springy to the touch. Allow to cool then transfer to a wire rack.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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