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.
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)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 200 C / Gas mark 6. Grease muffin tin, or line with paper cases.
In a large bowl, mix together the yoghurt, oil, lemon juice, egg whites and, if using, lemon extract.
In a separate bowl, stir together the flour, caster sugar, baking powder, salt and lemon zest.
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.
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.