Raspberry & marshmallow muffins

Makes 12 muffins

Prep 15 mins

Cook 25 mins

300g self-raising flour

115g caster sugar

150g fresh or defrosted frozen raspberries

35g mini marshmallows

170ml milk

125g butter, melted

1 egg, beaten

1 Preheat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin pan with paper muffin cases, or you could lightly grease a silicone muffin pan.

2 Put the flour, sugar, raspberries and marshmallows in a mixing bowl and lightly mix together so the raspberries are coated in flour. This will prevent the raspberries from sinking to the bottom of the muffins when they are cooking.

3 Mix together the milk, butter and egg, then gently mix into the flour mixture, creating a batter. Spoon into the muffin cases or pan and bake for 25 mins until risen and golden.

4 Leave to cool in the pan for a few minutes, then transfer to a wire rack. Serve warm or cold. (If they are not all eaten up right away, store in an airtight container for a couple of days.)