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Raspberry and strawberry muffins recipe

1405 ratings

Kids will love making these gloriously pink and fruity muffins at home. Grate the butter into the dry ingredients to make it easier to combine, and remember not to scoff all the raspberries and strawberries before they go in the mixture. See method

Makes 6 muffins
10 mins to prepare and 25 mins to cook
225 calories / serving
Freezable

Ingredients

250g (8oz) plain flour
100g caster sugar
75g raspberries
75g strawberries
75g butter
175ml milk
1 large egg
1tbsp baking powder

Perfect with:

Raspberries
Our raspberries are fragrant and bursting with flavour

Each serving contains

Energy
950kj
225kcal 11%
Fat
10g 14%
Saturates
6g 30%
Sugars
16g 18%
Salt
0.5g <1%

of the reference intake
Carbohydrate 31.9g Protein 4.2g Fibre 1.3g

Method

Preheat the oven to 200°C / Gas Mark 6.
In a large bowl place the sugar and baking powder and then sieve in the flour.
Grate the butter and combine into the flour mixture using a fork so that the butter is coated with the flour.
In a separate bowl beat the egg and milk together, then add to the flour mixture. Continue to mix together using a fork - the mixture does not need to be smooth. Prepare the strawberries by removing the stalks and cutting into halves
Add both the raspberries and strawberries to the bowl and fold them into the muffin mixture. Spoon the mixture into individual muffin cases and then place in the oven for 25 minutes or until the muffins are golden brown and have risen.

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