Enjoy my very special recipe for yourself.

375g of plain flour

3 teaspoons of baking powder

1 teaspoon of bicarbonate soda

150g of golden caster sugar

half a teaspoon of salt

2 eggs, beaten

115g of unsalted butter, melted

200g of soured cream

60ml of whole milk

180g of fresh raspberries

Topping

100g of plain flour

75g of butter, chilled and cubed

30g of golden caster sugar

30g of flaked almonds I love the way they look as if they have exploded out of their tins.

Rich with fruit and moist. Fresh raspberries and a warm sweet crumble.

Mouth watering and delicious.

A 12 whole muffin tin

12 muffin  cases

Pre-heat the oven to 170ºC (375ºF) or Gas 3. Line the muffin tin with paper cases and grease the surface of the tin where the muffins will rise and stick.

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Photography by Gail Braznell © Reflected Images www.reflectedimages.co.uk
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Photography by Gail Braznell © Reflected Images www.reflectedimages.co.uk

To make the topping put the flour and butter into a food processor and pulse briefly until the butter has blended. Tip out into a bowl and add the sugar and almonds, pressing the mixture together with your hands.

Pre-heat the oven to 170ºC (375ºF) or Gas 3. Line the muffin tin with paper cases and grease the surface of the tin where the muffins will rise and stick.

To make the topping put the flour and butter into a food processor and pulse briefly until the butter has blended. Tip out into a bowl and add the sugar and almonds, pressing the mixture together with your hands.

IMPORTANT- Chef’s tip

Spoon into the paper cases right to the top as much as you can.

Finish by scattering over the topping. Bake in your pre-heated oven for 25-28 minutes.

Leave to cool for 5 minutes whilst putting the kettle on.

“And Voilà”

Makes 12 muffin’s

I love the way they look as if they have exploded out of their tins.

Rich with fruit and moist. Fresh raspberries and a warm sweet crumble.

Mouth watering and delicious.

Published in Take a break special recipe Edition.

Gail Braznell