This easy raspberry muffin recipe is so simple that my 3 year old daughter did most of the baking. So no excuses, start baking and make these muffins today.
We made the muffin mixture in 5 minutes, my daughter was licking the bowl in 6 minutes and we were eating them warm with in 30 minutes.
Even better you can freeze them and pop one in lunch boxes every day, that is if you don’t eat them all straight out of the oven. Enjoy! Tanya
- 2 Cups Self Raising Flour
- 1 Cup Caster Sugar
- 75 g Melted Butter
- 1 egg Lightly Beaten
- 1/2 Cup Milk
- 1 Cup Raspberries
- Gently beat egg using a fork.
- Mix flour, sugar, butter, egg and milk until just combined.
- Gently mix in raspberries
- Place in patty pans
- Bake at 180oC for 20 minutes
Use 2 spoons to fill patty pans, 1 to scoop mixture and 1 to wipe off other spoon into pan. Place patty pans in muffin tins to keep the shape.
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