Raspberry Muffins

When it comes to baking i am a real newbie, but i enjoy it nevertheless, i think to get the hang of it, one just needs to do things on a trial and error method. That's exactly what i've done with these. I still have some frozen raspberries so i took them out and thawed them. I wrote earlier about not having the right measurements when cooking, but when i bake, i do, so for this recipe i sifted 2 cups of flour, then resifted it with 3/4 teaspoons of salt, 1/2 cup sugar and 2 teaspoons of baking powder. On a separate bowl i beat 2 eggs, then added about 4 tablespoons melted butter and 3/4 cup of milk. I then added the dried ingredients to the latter, then the raspberries (which i've sprinkled with about 2 tablespoons of flour before adding them in), then mixing ever lightly for about 20 seconds. (I read somewhere that the secret to a good muffin is never to beat the batter too long, it should come out coarse, as the gluten in the flour will develop and make the dough tough.) Then on a muffin pan i placed paper bun cases and scooped the mix to each form, filling it 2/3. All 12 forms were filled. I then put it inside my preheated oven (200°C) and baked for about 25 minutes then removed and placed in rack to cool.

Happy Easter!