Raspberry and Zesty Lemon Muffins

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    These muffins are a real tangy treat! Light and fluffy with a fresh twist. These will be loved by all the family.
    Raspberry and Zesty Lemon Muffins  

    • 140g of raspberries
    • 250g of self-raising flour
    • 140g of caster sugar
    • 2 eggs
    • 1/2 a lemon
    • 5ml spoon of bicarbonate of soda
    • 85ml of sunflower oil
    • 150g of low-fat lemon yoghurt
    • 5ml spoon of vanilla extract
    How to Make Raspberry & Zesty Lemon Muffins
    1. Preheat the oven to 200ºc / Gas Mark 6. Put the muffin cases into the muffin tin. Wash raspberries & leave to drain.
    2. In a large bowl, mix together the flour, sugar & bicarbonate of soda (dry ingredients).
    3. Beat the egg in a cup. Add the oil to a measuring jug & then add in the egg. Measure the yoghurt & add to the oil & egg mixture.
    4. Grate the peel from the lemon (zest) & squeeze the juice. Add to the measuring jug along with the vanilla extract.
    5. Pour the contents of the measuring jug into the dry ingredients & stir until combined.
    6. Gently fold in the raspberries & then spoon the mixture into the paper cases.
    7. Bake for 15-18 minutes, until risen & just golden.
    8. Cool on wire rack & serve.
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