RASPBERRY LEMON MUFFINS

Makes 20 smaller muffins

Prep time: 10 mins

Cook time: 20 mins

Ingredients:

• 2 cups of plain flour

• 1 cup of caster sugar

• 1 tablespoon of baking powder

• 1/2 teaspoon of salt flakes

• 2 large eggs, lightly beaten

• 1 cup of milk

• 1 teaspoon of vanilla extract

• 1 lemon, juice and zest

• 1/2 cup of vegetable oil

• 1.5 cups of frozen or fresh raspberries

Method:

1. Preheat oven to 180 degrees Celsius. Line muffin tray with muffin cases.

2. 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.

3. 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.

4. Fill each case about 3/4 full. Bake in the oven for 18-20 mins or until the cake springs back when lightly touched.

Tip: 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.