Vanilla and Raspberry Muffins

Hello everyone,
for this blogpost I wanted to share with you one of my favourite recipes. It's quick and easy but so good! I love the mix between the sourness of the raspberries and the sweetness of the vanilla.

For the recipe you will need...                                

150 g (5 oz) butter, softened

150 g (5 oz) caster sugar

175 g (6 oz) self raising flour

3 eggs

1 teaspoon vanilla extract

100 g (3.5 oz) raspberries, frozen (or fresh) 

Makes 12

1. Preheat oven to 175°C / 350°F / Gas Mark 4 and put 12 cupcake cases in a cupcake tin. If using frozen raspberries, which I recommend because they give more flavour and they're cheaper, put them in a bowl so they can defrost a little before they go in.
2. Put all ingredients except the raspberries in a bowl and beat with a mixer or a wooden spoon until light and fluffy. Add in the raspberries and carefully stir them in with a spatula. Divide the mixture evenly between the cases.
3. Bake in preheated oven for 20 minutes or until golden and firm to the touch. Transfer to a wire rack to cool.
4. Enjoy!

Hope you liked this blogpost and be sure to leave a comment if you did.


Love, Stella xx


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Ps: If you try these at home be sure to tag me on instagram.