Prefect Clementine B (Year 6) has shared a wonderful recipe with us, to bake delicious raspberry muffins.
175g self-raising flour
½ tsp bicarbonate of soda
Pinch of salt
125g light brown sugar
½ tsp ground cinnamon
1 egg lightly beaten
75g melted butter (cooled)
Preheat the oven to 200°C (400°F) / Gas mark 6 and line a 12-hole muffin tin with paper cases.
Put the flour, bicarbonate of soda, salt, sugar, and cinnamon into a large bowl and stir a little to combine.
Then add the milk, egg, and melted butter and mix everything together to make a smooth thick batter.
Reserve 12 raspberries for the tops of the muffins then add the remaining raspberries to the mixture and fold in.
Spoon the mixture evenly between the paper cases, then put the reserved raspberries on the top of each muffin without pushing them in.
Bake in the oven for 20 minutes or until cooked to a deep golden colour (they may need an extra 5-minute baking). When they are golden brown, take the muffins out of the oven and leave them to cool. Enjoy with a cup of tea!
You can always swap the raspberries for other ingredients, such as blueberries or chocolate chips.