Raspberry Muffin Recipe

Ingredients

225g butter, softened 
450g caster sugar
35g clear honey
5 eggs, beaten
500g flour
35g baking powder
60ml milk
400g raspberries

Method 

Preheat the oven to 185°C

Cream together the butter, sugar and honey until it is smooth. Take the eggs (which have already been beaten) and slowly add them to the creamed butter mix. Mix it enough to make sure all the ingredients have combined together.

 
Sieve in the flour and baking powder and fold it into the egg and butter mix, making sure all the flour and baking powder get incorporated in the wet ingredients. Add the raspberries, and carefully mix them into the muffin mix, do not over mix as the raspberries will break and start bleeding their colour in the batter. Add the milk and mix well.

Pipe or spoon the batter into prepared muffin cases or greased muffin tins. Bake the muffins for about 20 minutes, or until you can stick a skewer into the centre of the muffin, and it comes out clean.

Bon Appétit