Raspberry Lemon Muffins
Raspberry Lemon Muffins
Makes 20 smaller muffins Prep time: 10 minsCook time: 20 mins
Ingredients
- 2 cups plain flour
- 1 cup caster sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 2 eggs large, lightly beaten
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 lemon juice and zest
- 1/2 cup vegetable oil
- 1.5 cups raspberries frozen or fresh
Instructions
Method:
- Preheat oven to 180 degrees Celsius. Line muffin tray with muffin cases.
- Add the milk and the juice of the lemon to a jug and let it sit for about 5 mins. In a mixing bowl, add the beaten eggs, oil, lemon zest, milk and lemon mix. Sit to combine.
- In another large bowl, add the flour, caster sugar, baking powder and salt. Stir to combine. Then add the wet ingredients from the other bowl. Stir until just combine, be careful not to over mix. Gently fold in the frozen or fresh raspberries.
- Fill each case about 3/4 full. Bake in the oven for 18-20 mins or until the cake springs back when lightly touched.
Notes
These muffins freeze really well. So make a batch (or a double batch) and store them in snap lock bags in the freezer to pull out when needed.
Nutrition
Calories: 2195kcalCarbohydrates: 217gProtein: 46gFat: 128gSaturated Fat: 24gPolyunsaturated Fat: 66gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 357mgSodium: 2660mgPotassium: 913mgFiber: 10gSugar: 16gVitamin A: 894IUVitamin C: 57mgCalcium: 1121mgIron: 15mg
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