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 simple muffins today.
We made the raspberry muffin mixture in 5 minutes, my daughter was licking the bowl in 6 minutes and we were eating them warm in 30 minutes.
Even better you can freeze these raspberry muffins and pop one in lunch boxes every day, that is if you don’t eat them all straight out of the oven. This low GI easy raspberry muffin recipe will keep little stomachs full and give your child energy throughout their school day.
Ingredients for easy raspberry muffins
- 2 Cups Self Raising Flour
- 1 Cup Caster Sugar
- 75 g Melted Butter
- 1 egg Lightly Beaten
- 1/2 Cup Milk
- 1 Cup Raspberries
Step 1. Gently beat egg using a fork.
Step 2. Mix flour, sugar, butter, egg and milk until just combined.
Step 3. Gently mix in raspberries
Step 4. Place in patty pans
Step 5. Bake at 180oC for 20 minutes