Raspberry and Rosewater Muffins…

“Imagination is not an icing on the cake of life,

but the oven is which it is baked.”

-Oma Ross

I do enjoy using my imagination to pair new flavours combinations. The floral sweetness of the rosewater icing really compliments the berry-bursting raspberries in these muffins. 


The raspberries give a fruity tang to these muffins.


Love lining up the muffin cases!


  • 2 eggs, beaten
  • 100g golden caster sugar
  • 240ml milk
  • 100ml sunflower oil
  • 300g plain flour
  • 3tsp baking powder
  •  ½ tsp salt
  • 100g fresh raspberries
  • A few drops of rosewater
  • Icing sugar


Whisk the eggs, milk, oil and sugar.


Sift the dry ingredients.


Don’t overwork…floury lumps are allowed.


Ready for the hot oven!


  1. Preheat oven to 200°C and line muffin tray with paper muffin cases.
  2. Beat the eggs in a mixing bowl, add the oil and milk, then whisk in the sugar, until dissolved.
  3. Sift in the flour, baking powder, salt, then gently add in raspberries to coat in the dry mixture.
  4. Add the wet mixture and mix trying not to break uptake berries too much.
  5. Spoon the mixture into muffin cases; two thirds full.
  6. Bake for 25-30 minutes until well risen and golden.
  7. Leave to cool.
  8. Mix icing sugar, milk, and juice from some raspberries in a small bowl, adding the rosewater a few drops at a time.
  9. Drizzle over the cooled muffins.


Open the oven door…the raspberry smell is amazing!


I use fresh berries rather than food colouring for my icing.


Time for a coffee break,

Frances ☕


11 thoughts on “Raspberry and Rosewater Muffins…

  1. Another lovely recipe, Frances. I love raspberries in anything, and I still have lots in the freezer because we grow a lot of them.I must admit, I’ve never used rose water in baking, so that could be an interesting experment for me. Thank you for the great recipe.

    Liked by 1 person

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