Raspberry Muffin Recipe – bake with mum





Raspberry muffins




Mother’s Day is a great opportunity for us to say a big Thank You to all our mums and what better way to show our appreciation than getting mum out of the kitchen and cooking something special for her instead? Yummy raspberry muffins are a real treat and easy to make using Loseley Summer Meadow Butter. Loseley Summer Meadow Butter is spreadable straight from the fridge and yet has all the creamy taste of traditional butter making it incredibly versatile. You can use it in baking and as a spread so once you’ve made the muffins










Self –raising flour 200g (7oz)


Baking powder 1 tsp


Caster sugar 75g (3oz)


Egg 1, beaten


Milk 175ml (6fl oz)


Loseley Summer Meadow Butter 125g (4 1/2oz, melted and cooled)


Fresh raspberries 175g (6oz)








1. Preheat the oven to 190°C/375°F/Gas 5. Line a muffins tin with 9 muffin cases. Sift the self-raising flour, baking powder and caster sugar into a mixing bowl.

2. Whisk the beaten egg with the milk and cooled Loseley Summer Meadow Butter and stir into the dry ingredients, until just mixed (don’t over mix). Then add the raspberries.

3. Divide the mixture between the muffin cases and bake in the oven for 20-25 minutes until risen and lightly golden. Enjoy one while still warm! Then leave the rest to cool on a wire rack.




15 minutes preparation time


20-25minutes cooking time


216 Kcal per portion


13g fat per muffin of which


7.6g is saturated


Makes 9 muffins


Suitable for vegetarians + freezing




Cooks Tip




If you have raspberries left over from your punnet, stir them into Loseley Yoghourt and top with runny honey for a quick and tasty pud.


Loseley Summer Meadow Butter is packed in a 250grm tub and costs £1.29p.




Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons, Waitrose and now Iceland. Visit http://www.loseley.com for more information.


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