Looking for a sweet and delicious treat that is perfect for breakfast or a mid-day snack? Look no further than raspberry and maple muffins! These muffins are bursting with flavor thanks to the combination of sweet and tangy raspberries and rich, flavorful maple syrup. What’s more, they can easily be made egg-free for those with dietary restrictions. Whether you enjoy them warm from the oven or as a tasty afternoon pick-me-up, these muffins are sure to delight your taste buds and satisfy your sweet tooth.

INGRIDENTS

• 1 cup of self-raising flour
• 90gm butter softened
• 1 tsp of vanilla essence
• ½ cup maple syrup
• 2 eggs or… 2tbs chia seeds mixed with 2 tbs water.

METHOD

Preheat oven to 180˚c.

Sift flower into bowl, add butter, vanilla essence, sugar, eggs and milk.

Beat with an electric mixer until JUST combined.

Add the raspberries and stir through evenly.

Place mixture into muffin tin lined with muffin cases and fill  1/4 to 1/2 way up each muffin case.

Bake for 20 minutes or until cooked.

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