Raspberry muffins

Since it’s July and I’ve got some time off work, it has been pouring with rain, although yesterday was lovely. I was out tidying up and brought in these beautiful roses, which had become a bit top heavy on the plant, along with some pinks and red scabious

I also got a good harvest of raspberries from the garden yesterday, along with lettuce, peas and redcurrants:

So what better than to spend today (well about half an hour actually) making raspberry muffins? The recipe is based on the basic muffin recipe which I discovered a few weeks ago and took little effort to adapt for the raspberries. I made some cheese and onion ones too with the half of the mixture.

Raspberry Muffins

  • 2 eggs
  • 125 ml sunflower oil
  • 500 ml milk
  • 280g flour (mixed white and wholemeal – whatever you have to hand)
  • 2 tsps bicarbonate of soda
  • pinch of salt
  • 110g oatmeal (or oat flakes – both seem to work perfectly well)
  • 100g sugar *
  • 100g raisins
  • about 100g fresh raspberries
  1. Beat together eggs, oil, and milk
  2. Sieve together flour, bicarbonate of soda and add oatmeal
  3. Mix together these and the liquids beating well but leaving some lumps (keep the sugar until you have decided whether to go sweet or savoury)
  4. At this stage you can reserve some of the mixture and store in a container in the fridge for baking another day
  5. If you want to make different flavours of muffin, split the main mixture into two bowls – I made a savoury batch with cheese and onion in one and a raspberry batch with the other
  6. For the raspberry muffins, add the sugar, raisins and raspberries and stir well
  7. Spoon into muffin cases
  8. Bake in an oven at 180 degrees/Gas mark 4 for about 15-20 minutes

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