Raspberry & Vanilla Muffins

Makes: 12
Preparation time: 10 minutes
Cook time: 30-35 minutes


  • 225g/8oz frozen raspberries, thawed
  • 1 tsp vanilla essence
  • 275g/10oz plain flour
  • 4 tsp baking powder
  • 100g/4oz caster sugar
  • 175ml/6floz milk
  • 2 large eggs, beaten
  • 100ml/4floz Filippo Berio Mild & Light Olive Oil


Preheat the oven to 190C/Fan 170C/375F/Gas Mark 5. Line a 12 deep hole muffin tray with paper muffin cases. Sift together the flour and baking powder; stir in the sugar. Add remaining ingredients then lightly mix together.

Spoon the mixture into the prepared tin. Bake for 30-35minutes or until golden and springy to the touch. Cool for 10 minutes; transfer to a wire rack and leave until cold.


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