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
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