| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 100 |
g |
Plain wholemeal flour; (4oz) |
| 75 |
g |
Plain flour; (3oz) |
| 5 |
ml |
Baking powder; (1tbsp) |
| 1 |
|
Pinches salt |
| 50 |
g |
St Ivel Mono melted; (2oz) |
| 50 |
g |
Caster sugar; (2oz) |
| 1 |
|
Egg |
| 200 |
ml |
Semi-skimmed milk; (7floz) |
| 100 |
g |
Frozen raspberries; (4oz) |
INSTRUCTIONS
Reserve 25g (1oz) wholemeal flour and set aside. Sift remaining flours into
a bowl with baking powder and salt.
Mix together melted St Ivel Mono, sugar, egg and milk and pour liquid over
dry ingredients.
Fold ingredients gently together - only enough to combine mixture. The
mixture will look quite lumpy - this is correct as over-mixing will result
in heavy muffins.
Toss frozen rapberries carefully in remaining flour and fold gently into
muffin mixture.
Spoon mixture into twelve greased muffin tins or deep bun tins, filling
them two-thirds full.
Bake in a preheated oven at 200 C / 400 F gas mark 6 for 15-20 minutes,
until well-risen and golden brown.
Leave to cool in tins for a few minutes before turning out onto a wire
rack.
Serve muffins hot or cold, on their own or spread with St Ivel Mono.
Note:- The raspberries must be frozen when added to muffin mixture, to
prevent them becoming too soft when cooked.
Variation:
Add 100g (4oz) firm blueberries in place of raspberries. Add 50g (2oz)
raisins and finely grated rind of 1 orange, in place of raspberries. Add
5-10ml (1-2tsp) mixed spice to flour, for added flavour.
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