Here’s a little something to sweeten your day: a recipe for raspberry muffins. This post was inspired by a home delivery from Howrah Fresh Fruit and Veg.
Recipe: Raspberry Muffins
I’ve been using this recipe for about 30 years. Once upon a time, I worked for an accounting firm in St Kilda Road, Melbourne. My colleague used to arrive late to work practically every day. She would stop to buy coffee and raspberry muffins from the cafe in the laneway behind our office. But she didn’t bother to factor that time into the commute-equation.
One day, my friend asked the cafe owner for the recipe. Clearly, my friend didn’t seem like a person who was any threat to the cafe’s monopoly on raspberry muffins, because they handed over the recipe with a smile. And of course, she gave that recipe to me! I’ve adapted it a little to my own preferences over the years, but it’s basically vintage.
Raspberry Muffins: Ingredients
- 1.5 cups SR flour
- 1/2 cup white sugar
- 1/4 cup cocoa (optional)
- 1/2 cup chocolate chips
- 1/2 cup frozen raspberries (or more if you like!)
- 1 large egg
- 1/4 cup oil (use your preferred cooking variety)
- 1 cup milk, approximately
Raspberry Muffins: Method
Preheat oven to 180C.
Combine: flour, sugar, cocoa (if using), chocolate and raspberries.
Whisk egg, oil and milk together.
Pour wet ingredients into dry, and stir until just combined.
Spoon into 12 muffin cases.
Bake for approximately 20 mins until brown on top.
Best enjoyed while still warm!
The frozen raspberries came from Howrah Fresh Fruit and Veg. They will deliver groceries right to your door if you live locally.
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