Baking over Christmas

Over the christmas break I managed to tear myself away from Grand Turismo 5 on the PS3 (sad I know) to do a bit of baking. Bread, raspberry muffins and red onion shortbread were the order of the day. A dozen raspberry muffins lasted a mere 24 hours before being consumed, not all of them by me I hasten to add.

Raspberry Muffins

Ingredients:

• 250g (9oz) plain flour
• 1tbsp baking powder
• 100g (4oz) golden caster sugar
• 75g (3oz) butter, chilled
• 1 large egg
• 175ml (6fl oz) milk
• 150g (5oz) fresh raspberries

Preparation Method:

1. Preheat the oven to 200ºC (400ºF, gas mark 6). Line a 12-hole muffin tray with paper muffin cases.
2. Sift the flour and baking powder into a large bowl and stir in the sugar. Cut the chilled butter into small pieces and add to the bowl making sure that the pieces are coated in flour.
3. Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture - it should still be a little lumpy. Gently fold in the raspberries.
4. Spoon into the muffin cases. Bake for 20-25 minutes until the muffins are risen and golden.