Raspberry Muffins

Raspberry Muffins

Bacofoil has teamed up with leading nutritionist, Sarah Schenker, to recreate all your favourite home-cooked recipes with the great twist of no added butter or oil, thanks to Bacofoil Non-Stick.

Time – 45 minutes


  • 60g butter
  • 200g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 150g caster sugar
  • Pinch of salt
  • 120ml of milk
  • 1 large egg
  • 150g raspberries
  • Flaked almonds to taste
  • Bacofoil 2 in 1 Parchment and Foil


  1. Preheat the oven to 200 degrees Celsius, or gas mark 6
  2. Melt the butter in the microwave, and set it aside to cool
  3. In a large bowl, stir together the flour, the baking powder, the bicarb, sugar, and salt. In a measuring jug, beat together the milk, the egg and the melted butter
  4. Pour into the dry ingredients, and mix until combined.
  5. Fold in the raspberries, but don’t mix them too much, or the mixture will turn pink
  6. Line a muffin tray with Bacofoil 2 in 1 Parchment and Foil and spoon the mixture into the separate sections
  7. Bake for 25 mins
  8. Sprinkle with the flaked almonds towards the end of cooking
  9. Serve, they are excellent

Prep Time

45 mins

Cook Time

25 mins