Raspberry Breakfast Muffins

By March 9, 2017
Keelings Raspberry Breakfast Muffins
Keelings Raspberry Breakfast Muffins

Raspberry Breakfast Muffins


March 9, 2017


150 g Keelings raspberries.

125 g Oatmeal.

375 ml Milk.

250 g Plain flour.

1 tbsp Baking powder.

115 g Soft brown sugar.

1 Egg, lightly beaten.

90 g Honey.

60 g Butter, melted.


1Preheat the oven to 190°C. Grease a 12-hole standard muffin tin, or line the holes with paper cases.

2Put the oatmeal in a bowl, stir in the milk and set aside for 5 minutes. Sift the flour and baking powder into a large bowl, then stir in the sugar. Make a well in the centre.

3Put the egg, honey and butter in a bowl and mix well. Pour the egg mixture and oatmeal mixture into the well in the flour and stir quickly until just combined. Do not overmix the batter should be slightly lumpy. Gently fold the raspberries through.

4Spoon the batter into the muffin holes. Bake for 20-25 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes, before transferring to a wire rack.


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