Jo’s Yummy Raspberry Muffins

These muffins have been adjusted and perfected over time and everyone loves eating them! They take 5 mins to make.

2 cups of self raising flour

1 cup of plain flour

1/2 tsp salt and 1/2 tsp baking soda

1 cup of brown sugar

1 tsp cinnamon for raspberries. (change to mixed spice if you use blueberries)

Put altogether in a bowl, and a generous helping of frozen raspberries. (they taste better with more fruit, I put in over half a 500gm bag in).

In another bowl put 1/3 cup of canola oil, and beat 2 eggs in with a fork. Then make unto 600 – 700mls with a mixture of simply squeezed orange juice and greek yogurt.

Pour into dry ingredients and mix slowly with a tablespoon. Put into spoonfuls in muffin trays and cook 180 degrees for about 20 mins.

I like to take mine out of the oven before they get too brown.

A good way to judge a tasty moist muffin is one that doesn’t have a peak. I put a white chocolate round on the top for a bit of variety.

My favourite combo at the moment is banana and blueberry muffins. I add 1 tsp of cinnamon and 1 tsp of mixed spice to the dry mixture.  use 2 or 3 old bananas. Add about a cup of  frozen blueberries. When you have spooned the muffin trays I sprinkle  cinnamon and white sugar on top.  These are great when people turn up and you need something to eat with a cup of tea.

jos muffins 3

 

 

 

 

 

 

 

 

 

Jo Guy.