(SOURCE: Nigella Lawson)
I didn't have enough flour to coat the raspberries, so they sunk to the bottom of the muffins. Next time, I will definitely coat them with flour!
INGREDIENTS
55g butter
170g (1 1/3 cup) flour
2 tsp baking powder
1/2 tsp baking soda
100g (1/2 cup) sugar
1/4 tsp salt
juice and finely chopped zest of 1 lemon
230ml (1/2 cup) milk
1 large egg
140g raspberries, coated with flour
METHOD
1. Heat oven to 205 degree C. Melt the butter and set aside to cool.
2. Stir together flour, baking powder, baking soda, sugar, salt, and zest in a large bowl.
3. In a measuring cups, pour in the lemon juice, then enough milk to come up nearly to the 1 cup mark. Then beat in the egg and melted butter.
4. Pour the mixture into the dry ingredients and stir briefly. The batter should scarcely be combined. Fold in the raspberries, spoon this lumpy mixture into the muffin cups and bake for about 25 minutes. Leave in the pan for 5 minutes to cool slightly, then set them on a rack to cool for another 10 to 15 minutes.
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