BakingBar knows that Mothers Day is quickly approaching (April 3rd in the UK and May 8th in USA)
This is a recipe for a light raspberry muffin with whipped cream and raspberry sauce. Perfect to treat your mother to on Mothers Day.
125g Caster Sugar
275g NEILL’S®Plain Flour
1tsp Baking Powder
1tsp Raspberry or Strawberry Extract/Essence
100ml Vegetable Oil
Preheat oven to 200c
In a large bowl sieve the flour, baking powder and salt together
In a separate bowl beat the oil, milk raspberry/strawberry extract and eggs together
Lightly fold the caster sugar into the sieved flour
Make a well in the centre of the flour and pour the milk mixture.
Fold together being careful not to overstir
Pour the mixture into 9 Muffin Cases and bake in the centre of the oven for 20 mins
Allow to cool and serve with whipped cream, raspberry/strawberry sauce and chocolate sprinkles if you wish!