Raspberry and Blueberry Muffins

Raspberry and Blueberry Muffins

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts

Made with these products:

Makes 6 muffins
Prep time 10 mins
Cook time 20 mins

Method

  1. Preheat the oven to 200°C, 400°F, Gas Mark 6. Fill 6 deep muffin tins with muffin cases. Sift the flour, baking powder, salt and sugar into the bowl.
  2. Melt the butter in a small pan. Make a well in the flour and pour in the butter, egg and milk. Fit the dough hook and knead on speed 1 for 2 minutes, scraping occasionally, until well combined.
  3. Add the fruits and knead on speed min for 20 seconds, until well combined. Divide between cases, top with a few extra fruits and sprinkle over sugar. Bake for 15-20 minutes, until well risen and golden. Allow to cool on a wire rack.

Ingredients

200g (7oz) plain flour
15ml (1tbsp) baking powder
pinch of salt
50g (2oz) caster sugar
50g (1oz) butter
1 egg, beaten
200ml (7floz) milk
50g (2oz) raspberries, plus extra for topping
75g (3oz) blueberries, plus extra for topping
demerara sugar, to sprinkle

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