Raspberry Muffins

Makes 10-12
Cals per muffin 171

• 275g/10oz plain flour
• 15ml/1 tblsp baking powder
• 115g/4oz caster sugar
• 1 egg
• 250ml/8fl oz buttermilk
• 60ml/4tbsp sunflower oil
• 150g/5oz raspberries

Method

Preheat oven to 200C/400F/Gas 6.  Arrange 12 paper cake cases in a deep muffin tin.  Sift the flour and baking powder into a mixing bowl, stir in the sugar, then make a well in the centre.  Mix the egg, buttermilk and sunflower oil together in a bowl, pour into the flour mixture and mix quickly.  Add the raspberries and lightly fold in with a metal spoon.  Spoon the mixture into the paper cases.  Bake the muffins for 20-25mins until golden brown and firm in the middle.  Transfer to a wire rack and serve warm or cold.