You know the whole cupcake phenomenon? I don’t really get it. I’m not a big fan of the little cake – the cupcake, the muffin, the the… friand. They just don’t really do it for me. If I’m eating cake I want a decent slice of it. A slab preferably. But then I see their value in being a self-contained unit – you get cake, you get icing, you get it all in a nice little package. Just like these.
- 60g butter
- 200g plain flour
- 2tsp baking powder
- 1/2tsp bi-carb
- 150g caster sugar
- 1/4tsp salt
- juice and finely grated zest of 1 lemon
- approximately 120ml milk
- 1 large egg
- 150g raspberries
- Preheat the oven to 200C
- Melt the butter and set aside to cool
- Combine all the dry ingredients and lemon zest in a bowl
- Squeeze the lemon juice into a measuring jug then add enough of the milk to make up 200ml (it will curdle, which is fine)
- Add the egg and butter to the milk mixture
- Fold into the dry ingredients until just mixed
- Fold in raspberries
- Spoon into muffin tin and bake for 25 minutes
- Cool in tin for a few minutes then on a wire rack
- Makes 12 small muffins.