Raspberry Marshmallow Muffins – perfect for half-term baking with the kids!

Faced with bored children over the half-term holiday? Fear not! Jo Pratt’s raspberry marshmallow muffin recipe is a great way to keep little hands busy (with supervision and helpful tasting of course).

These muffins are fun, tasty (who doesn’t love a marshmallow?) and irresistible when still warm from the oven. And if you do happen to have any left over a day or so later, don’t throw them out as they can be used to make a delicious granola for breakfast – there’s a recipe for that below.

Raspberry Marshmallow Muffins

Makes 12 muffins
Preparation Time: 15 minutes
Cooking Time: 25 minutes

300g/10½oz/2⅓ cups self-raising flour
115g/4oz/½ cup caster sugar
150g/5½oz/1 cup fresh or defrosted, frozen raspberries
35g/1¼oz mini marshmallows
170ml/5½fl oz/⅔ cup milk
125g/4¼oz butter, melted
1 egg, beaten

1. Preheat the oven to 180c/350f/gas 4 and line a 12-hole muffin tin with paper muffin cases or lightly crease a silicone muffin tray.

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 tray and bake for 25 minutes until risen and golden.

4. Leave to cool in the tin 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.)

Leftovers for breakfast crunchy muffin granola

This couldn’t be easier and makes a very yummy start to your day when eaten with milk or mixed with yogurt and fresh fruit for breakfast!

Crumble 1 leftover muffin into a bowl and then stir in 25g/1oz/. cup rolled oats, 1 tbsp sunflower seeds, 1 tbsp linseeds (optional), 1 tbsp desiccated coconut and 2 tbsp warmed clear honey. Stir to combine, then put in a single layer on a baking tray lined with baking paper.

Cook in a preheated oven at 200c/400f/gas 6 for 10 minutes. Stir in 2 tbsp raisins, sultanas, dried cranberries or dried cherries and return to the oven for 5–8 minutes until the granola is a deep gold. Leave to cool. Makes a generous adult portion or 2 smaller portions.