Raspberry Muffins

I love using fresh fruits in my baking.  I choose the fruits for the gorgeous colours first and then I will consider their fruity flavours.  Therefore fruits like raspberries, blueberries, mangoes, pink dragon fruit are my all time favourites to incorporate in my baking sessions.  These fruits also make awesome thick or thin sauces that are so intense in flavours.  Here is one of my favourite basic muffins recipe that I have been using for years.  You can substitute the raspberries with blueberries or mango cubes.

200 g plain flour

1 level teaspoon baking powder

125 g slightly salted butter, room temperature

170 g caster sugar

2 medium eggs, room temperature and beaten lightly

150 ml milk, room temperature

Grated zest of 2 lemons

200 g raspberries

12 paper liners

METHOD

1. Preheat oven to 170°C for 15 minutes.
2. Line a 12-hole muffin tin with paper liners.  (I usually grease the paper liners lightly so that the muffins will not stick to it)
3. Sift flour and baking powder together into a bowl.
4. Cream butter and sugar for 5 minutes or until light and creamy.
5. Gradually add in the beaten eggs, a little at a time, scraping down the sides of the bowl and beat well after each addition.
6. Gradually add the sifted ingredients, milk and lemon zest and fold in well.
7. Add the raspberries to the batter and fold gently ensuring they are evenly distributed.  DO NOT OVERMIX.  You will break the fruits if you overmix the batter and the muffins will be too chewy.
8. Scoop the batter into the prepared muffin tins with an ice cream scoop or a large spoon. 
9. Bake for 25 minutes or until light golden brown.  Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool.
10. These muffins can be frozen for up to three months.