These are the favoured muffins in my mother's household. Apparently everyone makes them, not just her. When I finally prised the recipe from her, it came scanned from an old ripped, stained, annotated magazine page. Perfect!
- 1 can raspberries (in syrup - in the UK I have used a 300g can, in Australia the cans are bigger - it doesn't matter)
- 2 cups self-rising flour
- ⅔ cup sugar
- 1 egg
- ¾ cup buttermilk (be generous)
- 2 ounces melted butter
- ½ teaspoon baking powder
My Mum's Raspberry Ripple Muffins is a community recipe submitted by Ericthekat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
As this is an Australian recipe, the cup measures are Australian-American, but UK cup measures are fine, as there is so little difference. The original recipe has 1/2 cup of dark choc bits, but I prefer mine without. If you are adding, mix them in with the dry ingredients and consider lowering the sugar to 1/2 cup. My mother likes to ice hers with a thin drizzle of pink or lemon icing. I usually don't bother!