RASPBERRY MUFFINS

Preparation Method :

• Preheat the oven to 180°C / 350°F / Gas Mark 4. Lightly grease a 10 - 12-hole non-stick muffin tray or line with paper cases.
• Sift together the flour, baking powder, baking soda and salt. Whisk the sugar, soured cream, buttermilk, eggs and butter together in a large mixing bowl.
• Quickly stir the dry ingredients into the whisked mixture, don't blend smoothly.
• Stir in the raspberries; again, do not overmix - the batter should be a little lumpy.
• Spoon the batter into the prepared tray or cases almost to the top.
• Transfer to the oven and bake for about 20 - 25 minutes or until the muffin tops are well risen and springy to the touch.
• Insert a toothpick into the centre to check it comes out clean.
• Remove the muffins from the oven and allow to cool in the tray for 3 - 5 minutes, then transfer to a wire rack. Serve with raspberries and cream.