100g butter
1 tbsp milk
400g self-raising flour
175g golden caster sugar
1 tsp bicarbonate of soda
2 large eggs
284ml carton buttermilk or soured cream
225g fresh raspberriesChocolate chips
Equipment
12 baking parchment cups
12-hole muffin tin
Large mixing bowl
1. Heat oven to 200C/fan 180C/gas 6.
2. Melt the butter and leave the rest to cool slightly.
3. Mix 400g self-raising flour, 175g golden caster sugar
and 1 tsp bicarbonate of soda in a large bowl.
4. In another bowl, beat 2 eggs, then mix in the 284ml buttermilk,
100g cooled butter .
5. Stir this into the flour mixture until almost combined –
it will need only a few stirs and the mix will feel light and airy.
6.Tip in the raspberries and chocolate and give a few more
stirs to finish the mixing, but don’t overbeat or the mix will toughen.
7.Spoon the mix into the muffin tins
8.bake for about 25-30 mins until risen and golden.
9. Let them cool in the tin a few minutes, then move to a
cooling rack.
Eat within 2 days.
Recipe based on Good Food magazine, July 2005
