This month's recipe is
RASPBERRY & HAZLENUT MUFFINS
Enjoy this delicious recipe using Light Cane sugar for a new year treat without the guilt!
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes 12
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110g/4oz self raising flour 1 tbsp baking powder 175g/6oz plain wholemeal flour 75g/3oz Tate & Lyle Light Cane 75g/3oz toasted chopped hazelnuts 1 large egg 300ml/½ pint semi-skimmed milk 5 tbsp sunflower oil 150g/5oz fresh raspberries
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Method:
Preheat the oven to 200C/400F/gas mark 6. Place paper cases in a 12 hole muffin tin.
Sift the self-raising flour and baking powder into a bowl, stir in the wholemeal flour, Tate & Lyle Light Cane and hazelnuts.
Whisk the egg, milk and oil together then add to the dry ingredients. With a large metal spoon or plastic spatula, quickly and lightly fold together with about 5 stirs.
Add the raspberries and give the mixture 3 more turns. Do not worry if it looks lumpy. Spoon into the paper cases and bake for 15 minutes until rise, and golden. Cool on a wire rack.
Best eaten same day.
Tip: If using frozen raspberries, add them while still frozen to keep their shape, if defrosted they will ooze too much juice into the mixture and make it soggy.
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