Raspberry lemon muffins

Raspberry lemon muffins

425saves
30min


534 people made this

About this recipe: These are so easy and always turn out well. I've used other fruit, as well - blueberries and raspberries are our favourites, but strawberries, peaches or cherries work well, too. You can use frozen or fresh.

Kathy

Ingredients
Serves: 12 

  • 100g (4 oz) low fat natural yoghurt
  • 3 tablespoons vegetable oil
  • 1 tablespoon lemon juice
  • 2 egg whites
  • 1/2 teaspoon lemon extract (optional)
  • 200g (7 oz) plain flour
  • 150g (5 oz) caster sugar
  • 1 dessertspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 250g (9 oz) fresh or frozen raspberries
  • 2 tablespoons demerara sugar for topping (optional)

Method
Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat the oven to 200 C / Gas mark 6. Grease muffin tin, or line with paper cases.
  2. In a large bowl, mix together the yoghurt, oil, lemon juice, egg whites and, if using, lemon extract.
  3. In a separate bowl, stir together the flour, caster sugar, baking powder, salt and lemon zest.
  4. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin tin. Sprinkle demerara sugar over the tops for decoration, if desired.
  5. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

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Reviews (14)

jenhorton
12

Used different ingredients. I had no yoghurt so used full fat milk (150ml) and butter (about 2 tbls) and used chopped cherries instead They tasted lovely - 15 Feb 2011

TGcooking
6

Used different ingredients. You could add bits of cherry or strawberry - 04 Mar 2010

hec1
by
5

These were my first attempt at muffins. Fabulous! They looked amazing and tasted delicious - 29 Aug 2011

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