I don’t need an excuse to bake – ever – and so a visit by my in laws gave me a great reason to whip up some of my favourite muffins. These lemon and raspberry muffins are so quick and easy to make and the taste delicious, they are also a great way to use up left over raspberries you might have in the fridge or freezer.
This recipe makes twelve muffins and the key is not to over-mix the recipe, just combine with a spoon until the batter is just mixed.
You will need:
- 300g self raising flour,
- 1tsp bicarb,
- 150g caster sugar,
- 6tbsp vegetable oil,
- 150ml lemon yoghurt,
- Grated zest & juice of half a lemon,
- 2 eggs,
- 150g fresh raspberries (defrost first if using frozen)
And this is what you do:
- Preheat your oven to 190C/Gas5 and line a twelve hole muffin tin with paper cases,
- In a bowl mix the flour, bicarb and sugar,
- In a smaller bowl or jug mix the vegetable oil, eggs, yoghurt, lemon juice and zest,
- Add the wet ingredients to the dry and stir until just combined,
- Stir in the raspberries – either whole or chopped its up to you,
- Spoon the muffin batter into the cases and bake for around 18mins until golden,
- Let cool in the tin, turn out and serve warm or cold.
It’s not essential to serve up on vintage china, but it certainly makes it pretty!