Raspberry Spiced Muffins

This is our favourite spicy muffin recipe, I just love the combination of spices and the muffins are just delicious!  I've made a few different variations by changing the type of berries and nuts.  This one uses raspberries and sunflower seeds rather then nuts.  The original recipe was for Cranberry Spiced Muffins which I found while trying to find a way to use up some leftover cranberries.  I use frozen raspberries as that's how we buy them, but you could use fresh if you prefer.

Ingredients

• 1 cup frozen raspberries
• 1 tbs white sugar
• 2 cups self-raising flour
• 3/4 cup brown sugar
• 1/2 cup sunflower seeds
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3/4 cup milk
• 1/2 cup vegetable oil
• 1 egg, lightly whisked
• 1 tbs sunflower seeds, extra
• 1 tbs brown sugar, extra

Put the frozen berries into a bowl, sprinkle a little white sugar over the top and add 1 tbs boiling water.

Mix the flour, brown sugar, sunflower seeds, ginger, cinnamon and nutmeg together in a large bowl.  In a separate bowl, combine the milk, vegetable oil and egg.

Pour the wet mix into the dry mix and stir until just combined.

Spoon the mix into a 12 cup muffin tray which has been sprayed with cooking oil.

Put the extra sunflower seeds and brown sugar into a mortar and pestle and mix until the seeds are crushed slightly.

Sprinkle the crushed seed mix on top of the muffins and bake in a preheated oven at 200°C for 20 minutes or until golden brown.

Try to let them cool just a little before tasting :)  What's your favourite muffin flavours?