Bakery Style Raspberry Muffins - Small Batch Recipe
Soft, light bakery style muffins with the addition of raspberries
Equipment
- 1 Large mixing bowl
- 1 Whisk hand or electric is fine
- 1 Rubber spatula
- 1 6 cavity muffin tin
Ingredients
- 200 grams plain or self raising flour
- 80 grams caster sugar
- 1 tsp baking powder
- 2 whole eggs
- 80 grams flavourless oil like vegetable
- 75 grams milk or buttermilk
- 1 tsp vanilla extract or paste
- 150 grams raspberries fresh or frozen, plus an extra handful for decoration
Instructions
- Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the flour, brown sugar and baking powder. Whisk together briefly.
- Make a well in the middle of the flour or to a measuring jug add the milk, oil and eggs. Whisk the liquid together and begin whisking the wet and dry ingredients together until combined.
- Add the raspberries to the batter and mix in using a rubber spatula or a wooden spoon.
- Place muffin liners into the muffin tray and using an ice cream scoop, divide the muffin batter into each muffin liner. Scatter a few small raspberries on top of each muffin for decoration (optional).
- Bake for 20-30 minutes, checking after 20 minutes until the muffins have risen and the crumble has started to brown a little. To check if they are done, stick a toothpick into the centre. If it comes out clean, they are ready.
- Allow to cool slightly before serving.
- Cooled leftovers can be stored in an airtight container for up to 3 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.