Raspberry & Vanilla Muffins

Serves: 12
Preparation time: 10 min
Cooking time: 35 min


  • 225g frozen raspberries, thawed
  • 1 tsp vanilla essence
  • 275g plain flour
  • 4 tsp baking powder
  • 100g caster sugar
  • 175ml milk
  • 2 large eggs, beaten
  • 100ml Filippo Berio Mild & Light Olive Oil


  1. Preheat the oven to 190˚C/375˚F/Gas Mark 5.
  2. Line a deep hole muffin tray with paper muffin cases.
  3. Sift together the flour and baking powder; stir in the sugar. Add remain-ing ingredients then lightly mix together.
  1. Spoon the mixture into the prepared tin. Bake for 30-35 minutes or until golden and springy to the touch.
  2. Cool for 10 minutes, transfer to a wire rack and leave until cold.