Well, I finished my essay today, so i thought I would award myself with a nice break and bake some muffins! Turns out I didn't have proper "muffin apparatus" and so rather than muffins they look like muffins wanna-be because they're not tall, but more like smurf height. They taste good though and are amazingly soft, so if unlike me, you have the proper baking tin for muffins here's how you go on doing them.
250g plain flour
1 tbsp baking powder
100g golden caster sugar (I used Muscovado sugar, if you use this add more than 100g to cover the acidity of the rasberries)
75g chilled butter
175 ml milk
For the Icing: (which I made to cover for the bitter taste of the raspberries)
2 cups of icing sugar
2 tbsp of soft butter
2 tbsp of boiling water
Food colouring if you wish (I used red)
Sift flour, baking powder and stir in the sugar. Add the butter which you will have previously cut into small pieces to make it easier to mix. Stir until you get a sort of soft crumble.
Beat together the egg and the milk and add to the bowl. Mix well, you should get a soft, lumpy dough. Add the raspberries, mix carefully.
Place in greased baking tray (hopefully you have the one to make the proper muffins and not the smurf version!). Bake for 20 -25 mins.
To prepare the icing mix all the ingredients until you get a "stand-alone" frosting mixture. When the muffins have cooked and they have chilled for a while, add the frosting on the top, not too much to avoid making it over-sweet.