Bright and tangy with bursts of juicy raspberries, these muffins are a delicious mix of sweet and zesty. Perfect for morning tea or a quick snack, they’re as easy to make as they are to enjoy.
Makes 12
Time: 45 mins
INGREDIENTS:
- 1 ½ cups plain flour (+ 1 tbsp extra)
- ½ cup sugar
- Zest of 1 lemon
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1 cup yoghurt, plain unsweetened
- ½ cup oil
- Juice of 1 lemon
- 1 tsp vanilla essence
-
1 ½ cups raspberries, frozen
INSTRUCTIONS:
- Preheat the oven to 180℃. Grease a standard 12 cup muffin tray.
- In a large bowl combine 1½ cups flour, sugar, lemon zest, baking powder and salt.
- In another bowl, whisk together the eggs, yoghurt, oil, lemon juice and vanilla essence.
- Add the wet ingredients to the dry ingredients and mix gently until just combined.
- In a small bowl toss the raspberries with the remaining 1 tbsp of flour. This will stop the berries from sinking to the bottom of each muffins when cooking.
- Very gently fold the raspberries into the batter, really try to avoid mixing too much.
- Spoon the batter evenly across the 12 cups in the muffin tray and bake for 25-30 minutes until a skewer comes out clean.
- Remove from the oven and let the muffins sit for 5-10 minutes before transferring to a wire rack.
