Raspberry muffins | Women's Weekly Food
Keep this one handy for school lunchboxes, picnics and cake stalls.
Ingredients
- 2¼ cups (335g) self-raising flour
- 1 cup (220g) caster (superfine) sugar
- pinch of salt
- 100 grams butter, melted
- 1 cup (250ml) buttermilk
- 2 eggs, beaten lightly
- 1 teaspoon vanilla extract
- 200 grams fresh or frozen raspberries
- icing (confectioners') sugar, to dust
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