Ingredients Jump to Instructions ↓

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  2. 250g (9oz) plain flour

  3. 15ml (1tbsp) baking powder

  4. 100g (4oz) caster sugar

  5. 75g (3oz) butter, chilled and grated

  6. 1 large egg

  7. 175ml (6fl oz) milk

  8. 150g (5oz) raspberries

  9. Crumble topping

  10. 40g (1 oz) plain flour

  11. 25g (1oz) butter

  12. 25g (1oz) pecans, chopped

  13. 25g (1oz) demerara sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200C (400F, gas mark 6). Line a 12-hole muffin tray with paper muffin cases.

  2. Sift the flour and baking powder into a bowl and stir in the sugar and grated butter. Beat together the egg and milk, then stir into the bowl and mix lightly with a fork, the mixture should still be quite lumpy. Fold in the raspberries, then divide the mixture between the muffin cases.

  3. To make the crumble topping, place the flour in a bowl and rub in the butter to make fine breadcrumbs. Stir in the nuts and sugar. Sprinkle over the top of the muffins. Bake for 20-25 mins until the muffins are risen and golden.


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