These are a rather elegant muffin, even more so when shrunken. They look quite delicate - all buttery cake crowned with bright red berry. So make them if you aren't the best baker but need to impress at some social gathering.
A note, fresh berries look the prettiest (especially if making mini muffins) but frozen ones taste just fine and are much less expensive and more convenient. I'd say I'd be able to whip up a version of these at a moments notice with ease.
- 60g butter
- 200g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarb soda
- 150g caster sugar
- 1 lemon, juice and zest
- approx. 120ml milk
- 1 egg
- 150g raspberries (or enough to top each mini muffin)
Preheat the oven to 200C. Line a muffin tray with paper cases or grease very well.
Melt butter in microwave and set aside to cool.
Combine dry ingredients and lemon zest in a large bowl. In a measuring jug, add the lemon juice and enough milk to come to the 200ml mark. (This is a little odd I know, but its about how juicy your lemon is really) If it curdles, don't worry. Beat the egg and butter into the jug.
Pour wet into dry and stir briefly to combine. Remember, over mixing makes a tough muffin. The flour should be amalgamated but it should still appear lumpy. For full size muffins, add the raspberries now.
Spoon evenly into muffin tins. For mini muffins, pop a raspberry on top of each muffin.
Bake for 25 minutes, until golden and tops spring back when touched.
Leave to cool on a wire rack for 10-15 minutes if you'd like to eat them hot. Otherwise, cool on the wire rack completely and then store in an airtight container out of the fridge (I find muffins go a bit tough when refrigerated).