Lemon & Raspberry Muffins

Lemon and Raspberry Muffin Recipe, Butterfly Crafts Handmade EmporiumI 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:

  1. Preheat your oven to 190C/Gas5 and line a twelve hole muffin tin with paper cases,
  2. In a bowl mix the flour, bicarb and sugar,
  3. In a smaller bowl or jug mix the vegetable oil, eggs, yoghurt, lemon juice and zest,
  4. Add the wet ingredients to the dry and stir until just combined,
  5. Stir in the raspberries – either whole or chopped its up to you,
  6. Spoon the muffin batter into the cases and bake for around 18mins until golden,
  7. 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!

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