Raspberry muffins

When it comes to cakes, very little beats a moist, soft, light, fruity muffin and these raspberry versions are no exception

Preparation time: 15 minutes
Cooking time: 20-25 minutes
Calories per portion: 216 Kcal
Fat per portion: 13g of which saturated 7.6g
Makes: 9 muffins

What you need:

• Self-raising flour 200g (7oz)
• Baking powder 1 tsp
• Caster sugar 75g (3oz)
• Egg 1, beaten
• Milk 175ml (6fl oz)
• Butter 125g (4 ½ oz), melted and cooled
• Fresh raspberries 175g (6oz)

What you do:

1. Preheat the oven to 190°C/375°F/Gas mark 5. Line muffins tin with 9 muffin cases. Sift the self-raising flour,baking powder and caster sugar into a mixing bowl.
2. Whisk the beaten egg with the milk and cooled butter and stir into the dry ingredients, until just mixed (don't overmix). Then add the raspberries.
3. Divide the mixture between the muffin cases and bake in the oven for 20-25 minutes until risen and lightly golden. Enjoy one while still warm! Then leave the rest to cool on a wire rack.

Handy cook's tip

If you have raspberries left over from your punnet, stir them into Greek yogurt and top with runny honey for a quick and tasty pud.

Handy shopper's tip

If raspberries aren't around, these muffins are just as scrummy if you use the same weight of fresh blueberries instead.

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