Recipe

Zac’s Zesty Raspberry & Lemon Muffins

Serves Makes 12 muffins

These muffins are a yummy treat and a great way of getting the gang to eat fruit.

Ingredients:

  • 140g raspberries
  • 250g self raising flour
  • 140g caster sugar
  • 1×5ml spoon bicarbonate of soda
  • 85ml sunflower oil
  • 2 eggs
  • Peel and juice of half a lemon
  • 150g low fat lemon yoghurt
  • 1×5ml spoon vanilla extract

Equipment:

  • 12 hole muffin tin
  • 12 paper muffin cases
  • Colander
  • Weighing scales
  • Measuring spoons
  • Mixing bowl
  • Measuring jugs x 2
  • Whisk or fork
  • Grater
  • Juice squeezer
  • Wooden spoon
  • Metal spoon
  • Oven gloves
  • Pan stand
  • Wire rack

Method:

  1. Turn the oven on to 200ºC or gas mark 6.
  2. Put the paper cases into the muffin tin.
  3. Wash the raspberries and leave to drain.
  4. Mix together the dry ingredients (flour, sugar and bicarbonate of soda) in a mixing bowl.
  5. Place the oil in the measuring jug.
  6. Beat the eggs separately in a second measuring jug and add to the oil.
  7. Grate the peel from the lemon (this is called zesting). Squeeze the juice.
  8. Measure the yoghurt and add to the oil and egg mixture.
  9. Add the vanilla extract, lemon juice and zest to the wet ingredients.
  10. Pour the wet ingredients into the dry ingredients and stir until combined.
  11. Gently fold in the raspberries.
  12. Spoon the mixture into the paper cases.
  13. Bake for 15-18 minutes, until risen and just golden.
  14. Cool on the wire rack. Delicious served warm.

Top tip

When zesting the lemon, rub the lemon peel against the grater a couple of times and then turn the lemon.