Earlier this year the lovely people at Lactofree released Lactofree spreadable and I refrained (barely!) from dancing in the streets with delight at all the baking delights that had opened up to me.
Raspberries are perfect for spring, and these muffins are quick and easy to make and deliciously light and fluffy.
Ingredients
- 200g self-raising flour
- 1tsp baking powder
- 75g caster sugar
- 1 egg
- 175ml Lactofree milk
- 125g melted Lactofree spreadable
- 175g fresh raspberries
Instructions
- Preheat oven to 190C
- Sift the flour, baking powder & sugar into a bowl & stir
- Whisk the beaten egg, milk & melted spreadable into the dry mixture until just combined (do not over mix)
- Fold in the raspberries
- Divide the mixture between 12 muffin cases and bake for 20 minutes or until risen and slightly golden
