- 275g/10oz plain flour
- 4 tsp baking powder
- Pinch of salt
- 1tsp ground cinnamon
- 100g/4oz butter, melted
- 2 large Lion Quality eggs, beaten
- 100g/4oz caster sugar
- 175ml/6fl oz milk
- 225g/8oz frozen raspberries, thawed
Preheat the oven to 190°C, 375°F, Gas 5 and line a 12-hole muffin tin with paper cake cases.
Sift the flour, baking powder, salt and cinnamon into a large bowl and make a well in the centre. Beat the butter, eggs, sugar and milk together, then pour the mixture, along with the raspberries, into the well in the dry ingredients and gently combine everything, being careful not to overmix.
Divide the mixture equally between the muffin cases and bake in the preheated oven for 30-35 minutes, or until golden and risen. Leave to cool in the tin for 5 minutes before serving warm or cold.