It is so handy having frozen berries in your fridge. You can whip up a smoothie, add some to your pancakes or make a tangy coulis for a dessert. And of course, throw them into some muffins.
I make sure my pantry is always stocked with all the baking essentials, plus there is always lots of fruit lying around. If we have friends coming over for a play date or its our turn to go and visit, it makes life easier knowing I can easily bake something to serve rather than worrying about taking kids into a shop.
I made these raspberry muffins to take along to a friend’s a few weeks ago. I’ve always struggled to find the perfect muffin recipe and I think these were spot on. They were extremely light and fluffy and very tasty!
2 cups plain flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup caster sugar
100g butter, melted and cooled
1 cup full fat milk
1 cup or more frozen raspberries
Preheat oven to 220 degrees celcius. Grease a 12 hole muffin tin.
Mix together the first five ingredients in a bowl and set aside.
In a separate bowl or jug, combine the butter, milk and egg.
Incorporate the wet ingredients into the dry, along with the berries, folding gently until just combined. Divide mixture into muffin tin. Bake for about 15 minutes or until the tops spring back when pressed.