Ingredients:
300g plain flour 1 tablespoon of baking powder
115g caster sugar 1 egg
250ml buttermilk 60ml sunflower oil
150g raspberries
Method:
1 Preheat oven to 200 degrees centigrade and arrange 12 paper cases in deep muffin tins.
2. Sift the flour and baking powder into a mixing bowl, stir in the sugar then make a well in the centre.
3. Mix the egg, buttermilk and sunflower oil together into a bowl, pour into the flour mixture and mix quickly until just combined.
4. Add the raspberries and lightly fold in with a metal spoon. Spoon the mixture into the cases.
5. Bake for 20 - 25 minutes until golden brown and firm in the centre. Transfer to a wire rack to cool.
6. Scoff two at a time. And maybe store two in your cheeks like a hamster.
