Raspberry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 large eggs
  • 150ml (or ½ cup + 2 tablespoons) sunflower oil
  • 100g (or ⅓ cup) Golden Syrup
  • 1 teaspoon of vanilla extract
  • 175g (1⅓ cup + 1 tablespoon) all-purpose flour
  • 75g (or ⅓ cup, packed) light brown sugar
  • 1 teaspoon of baking powder
  • 100g (or a heaped ⅓ cup) frozen raspberries (not thawed) or fresh
  • 1 teaspoon of flour
  1. Preheat the oven to 225°C/440°F (standard oven setting) and line 6 muffin cups with muffin liners.
  2. Whisk together the eggs, oil, Golden Syrup and vanilla extract. Add the flour, sugar and baking powder and whisk to a smooth, thick batter.
  3. Toss the frozen (or fresh) berries with the teaspoon of flour until coated and stir them into the batter.
  4. Divide the batter over the lined muffin cups, filling them all the way up.
  5. Bake for 8 minutes, then open the oven door and turn the oven down to 175°C or 350°F. Help the oven to cool down by fanning it with a tea towel for a couple of minutes (until the oven has come down to the desired temperature) and bake for another 30 minutes, until a tester inserted in the center of the muffins comes out clean (or raspberry-ey).
  6. NOTE: my oven has an indicator light which turns off when my preheating oven has reached the set temperature. I use this light as an indication of the oven temperature when I'm cooling the oven down. Once the light goes on, I know the oven temperature is just under 175°C/350°F, at which point I shut the oven door and let the muffins cook a little longer.
  7. Serve warm with a nice cup of tea!
Recipe by The Tough Cookie at https://thetoughcookie.com/2013/06/02/huge-raspberry-muffins/