Raspberry muffins

• unsalted butter↗100g g

  softened

• granulated sugar↗65g g
• light brown sugar↗65g g
• eggs↗2 large

  room temperature

• Greek yogurt↗125g g
• vanilla paste↗1 tsp tsp
• milk↗5 tbsp tbsp
• self‑raising flour↗250g g
• baking powder↗1 tsp tsp
• raspberries↗200g g

  fresh or frozen, halved if large

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6 and line a 12‑hole muffin tin with paper cases.

2. 2

   Cream the butter and sugars together for 5 minutes until pale and fluffy. Gradually add the eggs and beat until combined. Add the yogurt, vanilla paste and milk and mix.

3. 3

   Gently fold in the flour, baking powder and a pinch of fine salt until the batter is smooth. Finally, gently fold in 150 g of raspberries and fill the paper cases about three‑quarters full. Place 2 raspberries (or 4 halves) on top of each muffin so they slightly protrude. Bake for 8 minutes, then lower the oven temperature to 180°C/160°C fan/gas 4 and bake for another 20‑25 minutes until risen and golden, and a skewer inserted into the centre comes out clean.