These little cuties are just out the oven and I couldnt wait to try them…
Yes, I left them in longer than I should have, yes the tops are slightly over-done…. but oh my goodness the are absolutely delicious!
I used raspberries from the freezer, that the kids and I had picked during the summer, let them defrost a bit before adding them to the mix..
- 60g Butter
- 200g Plain Flour
- 2 teaspoons baking powder
- half a teaspoon of bicarbonate of soda
- 150g caster sugar
- quarter teaspoon salt
- juice and finely chopped zest of 1 lemon
- approx 120ml milk
- 1 large egg
- 150g raspberries
- 12 bun muffin tray lined with 12 paper cases.
Preheat the oven to 200 degrees C / gas mark 6
- melt the butter and set it aside to cool
- Stir together, in a large bowl, the flour, baking powder, bicarb, sugar, salt and zest
- In a measuring jug. pour in the lemon juice, then enough milk to come up to the 200ml mark (and it will curdle, but that’s just fine).
- Beat in the egg and melted butter.
- Pour into the dry ingredients and stir briefly, the batter shoule scarecly combined
- Fold in the raspberries
- Spoon this lumpy mixture into the muffin cases and bake for about 25 minutes.
- When cooked, the tops should spring back to your touch.
- Leave in the pan for 5 minutes to cool slightly, then sit tem on a rack to cool for a further 10-15 minutes.
Recipe courtesy of Nigella Lawson’s book “How to be a Domestic Goddess” – ISBN 0-701-16888-9