Raspberry Muffins
Ingredients
- 360 g /1½ plain flour
- pinch of table salt
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- 4 free-range eggs
- 270 g / 1¼ cups caster sugar
- 180 ml / ¾ cup vegetable oil
- 275 ml / 9¼ oz sour cream
- 250 g / 1 punnet raspberries
- icing sugar (optional), for dusting
Instructions
- Preheat a fan-forced oven to 180°C/360˚F.
- Place 12 large muffin paper cases into the lightly greased holes of two 6-hole capacity muffin trays.
- Sift the flour, salt, baking soda, and baking powder into a bowl. In the bowl of an electric mixer, beat the eggs and sugar until pale and thickened. Mix the egg mixture on low speed, slowly drizzling in the oil while adding the flour mixture. Combine the batter until just incorporated, then add the sour cream and mix for 1 minute to ensure all the ingredients are well combined.
- Gently stir in the raspberries. Spoon the batter into the prepared muffin trays to just below the tops of the paper cases. Bake for 15 minutes, then remove from the oven and leave to cool in the pan.
- Serve warm or at room temperature, dusted with icing sugar, if desired.
Notes
PHOTO BY DEAN CAMBRAY
