Raspberry Muffins

Okay, I agree that these humble muffins don't look like anything special but I can honestly tell you that if I had a coffee shop, I would sell these! These muffins are easily a contender for any coffee shop muffin - better in fact even if I do say so myself. They are so soft and spongy,

possibly due to the fact that they don't contain any egg but I really doubt anyone who tries these would easily guess. You can easily play around with the flavours, add blueberries to the raspberries to get a berry mix muffin or blueberry muffins alone or even have an exotic mango and coconut muffin. Enjoy them for breakfast or for a mid morning or afternoon pick me up. You can use frozen raspberries or fresh. Just make sure the raspberries are defrosted fully before use. I have tried them with both fresh and frozen and they were equally good. If you substituted the milk for soya or rice milk, these muffins would become vegan.


Since I can't really say anymore to sell these muffins to you and I have no plans to open a coffee shop, here's the recipe! Adapted from Rachel Allen's book "Cake". You can also find the recipe at www.uktv.co.uk/food/recipe/aid/653714


You should get 10 muffins (I was experimenting with different muffin cases hence the slight variety of sizes in the picture!)


225g plain flour

3 tspn baking powder

1 tspn bicarbonate of soda

1/4tspn salt

75g caster sugar

Grated zest of one orange

150g fresh or frozen raspberries

225ml milk (I used semi skimmed)

50ml sunflower oil

1 tbspn rice vinegar (or cider vinegar)

1tspn vanilla extract


Preheat your oven to 180 degrees centigrade and line your muffin tin with the paper cases.


Sift the flour, baking soda, bicarbonate of soda and baking powder into a bowl.


Add to this bowl the zest of the orange and the raspberries.


In a separate bowl, mix together the oil, milk, sugar, vanilla extract and vinegar.


Make a well in the centre of your flour bowl and add the wet ingredients to the dry, carefully folding the mixture together.


Divide the mixture into the muffin cases, filling until they are 2/3 full, probably a little more to get te full "muffin top" effect!


Bake for 15-20 minutes (Mine were done in 15 minutes) until golden and a skewer inserted comes out clean.


Let the muffins cool for 5 minutes in the tin and then remove to cool on wire racks.