Raspberry and Zesty Lemon Muffins for Babies, Toddlers and all the Family this weekend.

With the weather forecast this weekend showing even more signs of rain, why not get baking with your little one in the kitchen? These muffins are a real tangy treat; light and fluffy with a fresh twist that will be loved by all the family. You can find even more delicious and nutritious recipes on the Small Steps website by clicking here.

Ingredients: Raspberry and Zesty Lemon Muffins for Babies, Toddlers and all the Family this weekend.

  • 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 and add to the oil & egg mixture.
  4. Grate the peel from the lemon (zest) and 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 and stir until combined.
  6. Gently fold in the raspberries and then spoon the mixture into the paper cases.
  7. Bake for 15-18 minutes, until risen and just golden.
  8. Cool on wire rack and serve.

Recipe from: www.healthytelford.nhs.uk

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