This morning I'm baking some Raspberry Muffins for Jacks first Kindy function, an Easter picnic and egg hunt, last friday I did kindy duty and helped all the little munchkins make easter baskets to collect the eggs in tonight, lots of fun. Jack started kindy this January and just loves it, he is so cute he carries the clock around waiting for the time to leave.
Anyway this muffin recipe is a great base for any fruit, raspberries, blueberries, strawberries and of course you can add some chopped chocolate. I use the silicone muffin trays as its easy, no greasing, rinse clean in just water and I also like the shape, this recipe makes 9 muffins.
...the muffins
150g softened butter
100g caster sugar
2 eggs
200g plain flour
2 tsp baking powder
115ml warm milk
pinch of salt
100g raspberries
Preheat oven to 180. Beat butter and sugar together till light and fluffy. Add eggs one at a time and mix until combined. Add in warm milk and sift over flour, baking powder and salt, mix again till combined, lastly gently stir though the berries so you don't break them up and make the colour seep out too much.
Spoon into muffin tray, bake for 20 - 25 minutes, once ready pop out of muffin tray and cool on a rack.
Spoon into muffin tray, bake for 20 - 25 minutes, once ready pop out of muffin tray and cool on a rack.
Comments
Post a Comment