July 3rd, 2016
1 tbs bicarbonate of soda
pinch of salt
250 g soft light brown sugar, plus extra 25 g sugar for the topping
1 tbs ground cinnamon
350 ml buttermilk
2 eggs, lightly beaten
150 g butter, melted and cooled
200 g raspberries (fresh or frozen)
Preheat the oven to 200 C. Line the muffin tin with 12 paper muffin cases.
Put the flour, bicarbonate of soda, salt the 250 g sugar and cinnamon in a large bowl and stir a little to combine. Add the buttermilk, eggs and melted and cooled butter and stir everything together well to give a smooth, thick batter.
Reserve about 24 raspberries for the tops of the muffins, then add the remainder to the mixture and gently fold them into the mixture. If using frozen berries, you might need to break them apart before adding them into the mixture.
Dollop the mixture evenly between the the prepared paper cases in the tin, then pop two of the reserved raspberries on top of each muffin, without pushing them in. I think it’s nice to have a few visible and not all incorporated into the mix.
Bake on the middle shelf of the oven for 20 minutes or until cooked to a deep golden color. Take the muffins out of the oven and sprinkle with the reserved brown sugar, then pop them back in again for 10 minutes or until the sugar is slightly golden.
Remove from the oven and leave to cool in the tin, They are delicious served either warm or cold.