Raspberry Muffins
Serves: 10-12
 
  • 225 g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 110 g caster sugar
  • 1 egg
  • 125 g unsalted butter, melted and cooled
  • ¼ cup (60ml) milk
  • ¼ cup (60ml) sour cream
  • 1 teaspoon vanilla extract
  • 200 g raspberries (fresh or frozen)
Crunchy Topping:
  • 80 g caster sugar
  • 80 g pecans or walnuts, roughly chopped into medium sized chunky pieces
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 190 degrees celsius. Line a 12 hole muffin tin with papers. The mixture usually makes 11 when you fill the hole ¾ full.
  2. Make the crunchy topping by combining the sugar, nuts and cinnamon in a bowl. Set aside.
  3. Put the flour, baking powder, and cinnamon in a large bowl and mix together with a balloon whisk for about 30 seconds.
  4. In a separate bowl put the egg and sugar and mix together. Add the butter, milk, sour cream and vanilla extract and mix well.
  5. Pour the egg mixture over the flour mixture and stir the two gently together. Its important not to over stir or the muffins will be tough.
  6. Toss the raspberries in a tablespoon of plain flour, and using a spatula, gently mix them through the batter with a few strokes. The batter tends to become stiff but that's fine.
  7. Divide the batter between the muffin holes. Sprinkle the topping thickly over each one and press it down gently.
  8. Bake for 20-25 minutes or until the muffins are puffed and golden and cooked through. Cool in the tin for a couple of minutes then transfer to a wire rack. They are delicious eaten when they are still warm.
Recipe by Villiers Brown at http://villiersbrown.com/raspberry-muffins/