Raspberry and Zesty Lemon Muffins Baby toddler preschool family food recipes

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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.

Ingredients:

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:

Preheat the oven to 200ºc / Gas Mark 6. Put the muffin cases into the muffin tin. Wash raspberries & leave to drain.
In a large bowl, mix together the flour, sugar & bicarbonate of soda (dry ingredients).
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.
Grate the peel from the lemon (zest) & squeeze the juice. Add to the measuring jug along with the vanilla extract.
Pour the contents of the measuring jug into the dry ingredients & stir until combined.
Gently fold in the raspberries & then spoon the mixture into the paper cases.
Bake for 15-18 minutes, until risen & just golden.
Cool on wire rack & serve.

For more healthy recipes or help and support to achieve a healthier lifestyle:

Visit: www.healthytelford.nhs.uk
Call: 01952 38258

Raspberry and Zesty Lemon Muffins

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