It is best to use frozen raspberries in this recipe. Break them up when they are frozen by putting them in a bag and roughly crushing them with something heavy like a rolling pin. Then put them back into the freezer until they are needed.
The muffins are easy to make and are ready for the oven in just a couple of minutes. This recipe is enough to make 12 large muffins, or about 36 mini muffins. Be sure to use soft light brown sugar in the recipe. Fate Raspberry Muffins can be stored in an airtight container for a couple of days, and they also freeze well.
300g Fate Low Protein All Purpose Mix
150g soft light brown sugar 1 tsp baking powder 120g soft margarine 1 tsp vanilla essence
240ml water 120g frozen raspberries
Preheat the oven Gas 6, 200°C 400°F Weigh the raspberries and place them into a plastic bag. Using your hand, or a rolling pin, break them up so that they are in small pieces. Put them back into the freezer.
Place the Fate All Purpose Mix into a bowl. Add the soft brown sugar and the baking powder. Stir well. Add the margarine, water and vanilla essence. Then using a wire whisk, beat for just one minute until smooth.
Add the frozen raspberry pieces, and using a metal spoon, quickly stir them in until evenly distributed. Do not over mix, or you will have “bright pink” muffins as the juice comes out of the fruit.
Place paper muffin cases into your tins, and divide the mixture evenly between them.
Place in the preheated oven for 30-40 mins for large muffins, or about 20 mins for small ones. They should be risen and golden brown.
Place on a wire rack to cool.