If you are off to spend Mothers Day with your mum, why not cook her some of these deliciously easy raspberry muffins and show your appreciation. They are special enough to say a big thank you and lovely served with a nice cup of tea (and a sit down).
We used Loseley Summer Meadow Butter and enjoyed it's gorgeous taste and that it was soft enough to cook with straight from the fridge.
You will need
Self raising flour 200g (7oz)
Baking powder 1 tsp
Caster sugar 75g (3oz)
Egg 1, beaten
Milk 175ml (6fl oz)
Loseley Summer Meadow Butter 125g (4 1/2oz, melted and cooled)
Fresh raspberries 175g (6oz)
How to make the muffins
- Preheat the oven to 190°C/375°F/Gas 5. Line a muffins tin with 9 muffin cases. Sift the self-raising flour, baking powder and caster sugar into a mixing bowl.
- Whisk the beaten egg with the milk and cooled Loseley Summer Meadow Butter and stir into the dry ingredients, until just mixed (don’t overmix). Then add the raspberries.
- 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.
Loseley Summer Meadow Butter is packed in a 250grm tub and costs £1.29.
Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons, Waitrose and now Iceland. Visit www.loseley.com for more information.
We were given Loseley Butter free of charge to make the recipe for this article