Raspberry Chia Muffins

These are great to have in the freezer as a quick snack. Freeze once they've been cooked and store in the freezer for up to three months. Just pop in the microwave for 30 seconds to reheat.

Ingredients;

250 self raising flour

2 eggs (can replace for flax egg to make this recipe egg free)

2 1/2 tsp baking powder

250ml full fat milk (can sub for a plant based alternative)

125g unsalted butter

1 tsp maple syrup

180g raspberries

1 tbsp chia seeds (optional)

Method

• Preheat the oven to 180c. Grease a mini muffin tray with butter.
• Combine the sifted flour and baking powder into a large bowl. Pour in the milk, melted butter, whisked eggs and syrup. Mix well until a batter forms.
• Stir through the chia seeds and raspberries. 
• Spoon the mixture into the mini muffin tray and bake for 20-25 minutes. 

Fresh or frozen raspberries can be used. These are soft and can be given to babies from six months. Just cut in half lengthways to serve. They are so scrummy you will want to make them for the whole family. Chia seeds have been included for added goodness but you can still make the muffins without them.