|Self-raising flour||4 Ounce (120 g)|
|Wholemeal self raising flour||4 Ounce (120 g)|
|Caster sugar||3 Tablespoon|
|Eggs||2 , beaten|
|Milk||7 Fluid Ounce (200 ml)|
|Butter||2 Ounce, melted (55 g)|
|Raspberries||6 Ounce (170 g, fresh or frozen (defrosted for less than 30 minutes))|
1. Preheat the oven to 375°F/ 190°C/Gas 5. Lightly grease the muffin tins, or use paper cases. Sift the dry ingredients together, then tip back in the wholewheat flakes from the sieve.
2. Beat the eggs, milk and butter with the dry ingredients to give a thick batter. Add the raspberries.
3. Stir in the raspberries gently. (If you are using frozen raspberries, work quickly as the cold berries make the mixture solidify.) If you mix too much the raspberries begin to disintegrate and colour the dough. Spoon the mixture into the tins or paper cases.
4. Bake the muffins for 30 minutes, until well risen and just firm. Serve warm or cool.