IMG_8691I have been trying out muffin recipes for quite some time and always been a bit disappointed with the outcome. The muffins were never like the ones I tried in cafes and bakeries. They were not light enough and didn’t rise as high as I wanted. Finally I have found a recipe that is great. I recently bought some Billington’s sugar  and I chose the Demerara type. On the side of the packet it suggested I go to and look at the recipes and this is where I found the muffin recipe. I love the sugar too and it looks fantastic on the top of the muffins.

So if you’re anything like me spending Easter with friends and family and you’d like to whip up a quick bunch of muffins, please try this recipe. You can replace the raspberries with any other ingredient you fancy or a couple of them. Banana and choc chip, apple, blueberries or white chocolate. You can grate the apple or cut into small pieces.

IMG_8690I have changed the original recipe just a little.


  • 300g Plain white flour
  • 155g Demerara Billingtons sugar
  • 1tbsp Baking powder
  • ½tsp Bicarbonate of soda
  • ¼tsp Salt 
  • 250ml Milk (whole)
  • 2 Large eggs (free range)
  • 85g Butter (unsalted) melted
  • 120g Raspberries


  1. Preheat the oven to 190°C (170°C fan) and line a muffin tin with muffin cases.

  2. Sift together the flour & 115g of caster sugar, baking powder, bicarbonate of soda & salt into a large bowl. Pour the milk into a jug, add the eggs and mix by hand

  3. Make a well in the centre of the dry ingredients and, mixing slowly, add the milk & egg mixture, increase the speed and beat until the batter is smooth. Pour in the melted butter and beat again until well mixed

  4. Stir in the berries by hand, ensuring they are evenly mixed, then spoon the batter into the cases until 2/3 full.

  5. Sprinkle the tops with the remaining sugar.

  6. Bake in the oven for 20-25 mins until the muffins are golden brown and springy to the touch. Allow to cool then transfer to a wire rack.







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