Raspberry and Milled Linseed Muffins

Despite the fact that Himself hates a recipe with a preamble, this requires one.

I love linseed sprinkled on my porridge in the morning. Both Dunnes and Lidl do very nice linseed (aka flaxseed) crunch which usually includes some other tasty morsels like dried cranberries or tiny dried apple crumbs or I don’t know, whatever.

Often, on a Monday evening after his running class, Himself will do a supplementary messages (aka groceries anywhere but here) run to Lidl. He very kindly remembered to pick up a pack of linseed as we were out. He’s a fan as well.

Unfortunately, when he got home he realised it was milled linseed and not linseed crunch: a different beast altogether. Before I could save it to be returned someone had actually opened it.

If it were merely a nutritional thing, we could just lash it in the porridge and enjoy the cranberry flavour but for me it’s all about the texture so it wouldn’t do. However, now I had this open pack of milled linseed needing something done with it.

Raspberries in neat diagonal rows on a pink background. Stock photo by Jeremy Bezanger on Unsplash

75g butter
50g milled linseed or flaxseed, any flavour
150g plain flour
0.5 tsp bicarbonate of soda (aka bread soda)
2 tsp baking powder
200ml buttermilk or 100ml each of natural yoghurt and milk
1 large egg
200g fresh or frozen raspberries

12 hole muffin tray
12 muffin cases

Melt butter in the microwave carefully and leave to cool.
Preheat oven to 200deg Celsius.
Line muffin tin with cases.
Mix dry ingredients.
Toss raspberries in dry ingredients (doing this in any fruity cake will stop the fruit from sinking apparently.)
Mix buttermilk and egg and then stir in the melted butter.
Mix wet ingredients into dry until just mixed. Don’t overwork it as this will make muffins bready instead of light.
Spoon evenly into cases.
Bake for 20 minutes.
Cool and eat right away or wait if you can.

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