Despite my copy of Nigella’s How To Be A Domestic Goddess: Baking and the Art of Comfort Cooking looking well used I’ve not tried that many recipes from this book, it’s just that I have baked my favourites many times. I still had 300g raspberries left after making the torte in the previous post and found this recipe and baked 24. The muffin batter is quite quick to mix up and is reassuringly fluffy when all the ingredients are combined.
I rather suspect these muffins are going to become a new favourite whenever raspberries are in season, the combination of lemon and raspberry gives them a very fresh flavour and there is so much fruit they almost feel healthy .
- 60g butter
- 200g plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 150g caster sugar
- ¼ teaspoon salt
- juice & finely chopped zest of 1 lemon
- approx 120ml milk
- 1 large egg
- 150g raspberries
- Line a 12 bun muffin tray with paper cases
- Preheat oven to 200c.
- Melt the butter & set aside to cool.
- Stir together in a large bowl, the flour, baking powder, bicarb, sugar, salt & zest.
- In a measuring jug, pour in the lemon juice, then enough milk to come up to the 200ml mark, then beat in the egg & butter.
- Pour into the dry ingredients & stir briefly, the batter should scarcely be combined.
- Fold in the raspberries, spoon the mixture into the muffin cases & bake for about 25 minutes.
- When cooked, the tops should spring back to your touch. Leave in the pan for 5 minutes to cool slightly, then sit them on a rack to cool for a further 10-15 minutes.