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

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.

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

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