Raspberry & Lemon Muffins
Raspberry & Lemon Muffins
Makes 20 small muffins Prep time: 10 minutesCook time: 20 minutes
Ingredients
- 1 cup milk
- 1 lemon juice & zest
- 2 eggs large, lightly beaten
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups plain flour
- 1 cup caster sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cups raspberries frozen or fresh
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a muffin tray with muffin cases.
- Add the milk and lemon juice to a jug, stir and let it sit for about 5 minutes.
- In a mixing bowl, place the beaten eggs, oil, vanilla, lemon zest and the milk mixture. Stir to combine.
- In another large bowl, combine the flour, caster sugar, baking powder and salt. Then add the wet ingredients from the other bowl. Stir until just combined, being careful not to over mix. Gently fold in the raspberries.
- Fill each muffin case to about three-quarters full. Bake for 18–20 minutes or until the muffins spring 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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