These raspberry muffins couldn't be easier to make and taste beautiful, with the sharpness of the raspberries and the sweetness of the cake and cream.

Ingredients you will need:

- 6 oz/ 170g caster sugar

- 6 oz/ 170g self- raising flour

- 6 oz/ 170g soften butter or margarine

- 3 free-range eggs

- 1 tsp baking powder 

- handful of fresh raspberries (leaving a few to decorate with)

- around 400ml double cream

- some raspberry coulis

- about 1 tbsp icing sugar

- white chocolate for decorating

Method: 

Step 1: Preheat your oven to 180ºC fan, then measure out all your ingredients. I think this is the best way to make this recipe quick and simple and clutter free as you can put everything away before you have even started. 

Step 2: Put the soften butter or margarine into a bowl, add the sugar and whisk together (I used a half held whisk) until light and fluffy. 

Step 3: Add the flour and baking powder and gently mix until combined. Then add the eggs and starting slowly, whisk until the mixture is fully combined.


Step 4: Put the handful of raspberries, you can add as many as you would like really, to the mixture and gently fold in.








Step 5: Divide the mixture into 12 muffin cases and place in the oven for 15-20 minutes. You can check if the muffins are cooked by placing a skewer into the middle of one and if the skewer comes out clean the muffins are cooked, if not just leave in the oven a little bit longer.

Step 6: Once the muffins have cooked, leave them in the baking tray to cool for around 5 minutes and then transfer the muffins onto a cooling rack and leave until completely cooled.

Step 7: Time to decorate! Pour around 400ml of double cream and 1tbsp of icing sugar into a bowl and whisk until soft peaks form. The cream with continue to stiffen as you mix in the raspberry coulis. Then add some raspberry coulis until you have the colour you want, I chose a very light pink to just add a hint of colour and flavour. 

Step 8: Now put the cream into a piping bag so it is easier to put on the top of the muffins and pipe a swirl onto each one. I then sprinkled over white chocolate flakes that I made by using a peeler and running this down the edge of a bar of white chocolate and added a raspberry that I filled with the extra coulis I had left over and that was it!

Step 9: Enjoy!

These muffins are delicious, super fruity and very versatile.

Finished muffin.

Ingredients you will need:
(makes around 12)

- 2 cups of self-raising flour
- 1 cup of plain flour
- 1 teaspoon of bicarbonate of soda
- 1 cup of brown sugar (tightly packed)
- 2 eggs lightly beaten
- 250g washed blueberries
- 1.5 cups of milk
- 0.75 cup of oil





Method:

1. Preheat the oven to 180ºC/ 350ºF and prepare the muffin trays with paper cases. Combine together all the dry ingredients in a large bowl.

2.  Combine together all the wet ingredients in a different bowl.

3. Add the wet ingredients to the dry ingredients and mix together. Do not over beat, the batter should be lumpy.

4. The add the blueberries and mix in carefully. Here you could change the blueberries and add chocolate chips, raspberries, anything you fancy to be honest.

5. Divide the mixture into paper muffin cases and place in the oven for approximately 20 minutes or until the muffins are well risen and when a skewer in placed into the muffin it comes out clean.

6. Take the muffins out of the muffins and leave to cool in the tin for 5 minutes and then place on a cooling rack to cool completely. Then enjoy!