My Mum's Raspberry Ripple Muffins

A community recipe by Ericthekat

Not tested or verified by Nigella.com

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Introduction

These are the favoured muffins in my mother's household. Apparently everyone makes them, not just her. When I finally prised the recipe from her, it came scanned from an old ripped, stained, annotated magazine page. Perfect!

Ingredients

Serves: 12

1 can raspberries (in syrup - in the UK I have used a 300g can, in Australia the cans are bigger - it doesn't matter)
2 cups self-rising flour
⅔ cup sugar
1 egg
¾ cup buttermilk (be generous)
2 ounces melted butter
½ teaspoon baking powder

Method

My Mum's Raspberry Ripple Muffins is a community recipe submitted by Ericthekat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Tip whole can of raspberries into a saucepan. Bring to boil and simmer until mix is starting to thicken and become a bit jam like, but stop before it is too thick and sticky. You are aiming for a gloopy sauce. Takes about 10 minutes. Cool completely. You can speed up the cooling by decanting into a small jug and putting in the fridge.

Combine flour, baking powder and sugar in a separate bowl.

In a second bowl, lightly whisk together egg, buttermilk and melted butter.

Pour wet ingredients into dry, and mix slowly and gently. Stop when the mix is nearly combined, but not quite.

Gently fold in raspberry mix, so that wet and dry are just combined, and there are streaks and lumps of raspberry running through the mix.

Spoon evenly into a 12-hole muffin tin, lined with paper cases, or greased. Bake for 15 minutes at 190 degrees, or until skewer comes out clean. Cool for two minutes in tin, then turn out onto rack.

Additional Information

As this is an Australian recipe, the cup measures are Australian-American, but UK cup measures are fine, as there is so little difference. The original recipe has 1/2 cup of dark choc bits, but I prefer mine without. If you are adding, mix them in with the dry ingredients and consider lowering the sugar to 1/2 cup. My mother likes to ice hers with a thin drizzle of pink or lemon icing. I usually don't bother!