The Little Cook

Raspberry muffins

Recipe by
35 min
Prep: 10 min | Cook: 25 min | Servings: 12


  • 2 cups plain flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup raspberries (fresh or frozen)


  1. Preheat your oven to 200 degrees C and butter up, or spray, your muffin trays with margarine or non-stick cooking spray.
    Little cook job: buttering up the trays.
  2. Next, mix together the flour, baking powder, salt and sugar in a large bowl.
    Little cook job: measuring out the ingredients, pouring into the large bowl and mixing together with the mixing spoon.
  3. In a separate bowl, beat your egg lightly with a fork or whisk, then stir in the milk and oil.
    Little cook job: cracking the egg into a bowl and beat the egg with their whisk. Also measuring out the milk and oil and pouring into the bowl with the egg.
  4. Pour the liquid and raspberries into the dry ingredients bowl. Using a fork, lightly mix the batter (quickly) until just combined. Do not use a beater or machine to mix the ingredients.
    Little cook job: measuring out the raspberries and adding to the mixture. Mixing the batter together.
  5. The batter will be lumpy, that’s ok! It’s just the way we want it.
  6. Using a spoon, spread your batter into the muffin trays – it should make twelve generous muffins.
    Little cook job: scraping the batter off the spoon into the trays.
  7. Bake for 25 minutes, or until golden brown.
    Little cook job: tasting the finished product once cooled!

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