DessertsVanilla

Raspberry & Vanilla Muffins

Prep Time: 10 mins
Cooking Time: 35 mins
12 people

Used in this recipe

Ingredients

225g frozen raspberries, thawed
1 tsp vanilla essence
275g plain flour
4 tsp baking powder
100g caster sugar
175ml milk
2 large eggs, beaten
100ml Filippo Berio Mild & Light Olive Oil

Method

Preheat the oven to 190˚C/375˚F/Gas Mark 5.
Line a deep hole muffin tray with paper muffin cases.
Sift together the flour and baking powder; stir in the sugar. Add remain-ing ingredients then lightly mix together.
Spoon the mixture into the prepared tin. Bake for 30-35 minutes or until golden and springy to the touch.
Cool for 10 minutes, transfer to a wire rack and leave until cold.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.