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.
Allergens 
Egg Free
Milk Free
Nut Free
Servings 24 mini muffins
Ingredients
- 250 g self raising flour
- 2 eggs* can replace for flax egg* to make this recipe egg free
- 2 1/2 tsp baking powder
- 250 ml full fat cows milk can sub for a plant based* alternative
- 125 g unsalted butter*
- 1 tsp maple syrup
- 180 g raspberries
- 1 tbsp chia seeds optional
Instructions
- Preheat the oven to 180c. Grease a mini muffin tray with butter.125 g unsalted 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.250 g self raising flour, 2 1/2 tsp baking powder, 250 ml full fat cows milk, 125 g unsalted butter*, 2 eggs*
- Stir through the chia seeds and raspberries.1 tbsp chia seeds, 180 g raspberries
- Spoon the mixture into the mini muffin tray and bake for 20-25 minutes.
Notes
For optimal freshness, freeze whilst muffins are still fresh (although make sure they have had a chance to fully cool before popping them in the freezer!). To freeze, simply place the muffins into a labelled freezer bag, squeezing all of the air out of the bag as you seal it.
When ready, the muffins can be defrosted in an airtight container overnight (or in a couple of hours) at room temperature and will be ready to eat once defrosted!
If you’re making these muffins using frozen raspberries, they can still be frozen after baking. When cooking, do not thaw the berries before adding them to the mixture, and instead just add a couple of extra minutes of cooking time.
Products we used in this recipe 
Open Plate
