Lemon Raspberry Muffins Recipe
These lemon raspberry muffins are made with fresh or frozen raspberries and a hint of lemon zest. You can bake them any day to start your day with a bright, exciting breakfast.
Servings: 12 muffins
Equipment
- Mixing bowls.
- Spatula
- Hand mixer, or
- Muffin pan
- Muffin cases
Ingredients
- 2¼ ounces all-purpose flour
- 1½ cup soft brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 lemon
- ¾ cup natural yogurt see the note
- 6 tablespoons margarine baking spread, melted
- 1 teaspoon vanilla extract
- 1 cup raspberries
Instructions
- Prepare the muffin pan and line it with muffin cases.
- Preheat the oven to 180°C/ 356°F or at gas mark 4.
- Place the flour in a mixing bowl, followed by the soft brown sugar, baking powder, baking soda, and salt. Use a spoon to stir and mix all.
- Grate the lemon zest and set aside.
- Squeeze the lemon juice into a measuring jug. One lemon yields approximately ¼ cup/ 60 ml of liquid.
- Add the yogurt to the lemon juice until it makes up 1 cup/ 250 milliliters.
- Put the eggs into the flour mixture and add the lemon-yogurt mixture.
- Pour the melted margarine into the mixture, then add the vanilla extract.
- Use a handheld or stand mixture to beat the ingredients until you get a smooth batter.
- Then, add the raspberries to the batter.
- Using a spatula, gently fold the mixture until the raspberries spread nicely in the batter.
- Scoop and spoon the batter onto the prepared muffin cases and leave about a third of the case.
- Bake the muffins for about 20 minutes until they are golden and firm to the touch.
- Leave the baked muffins on the pan for about 2 minutes before transferring them onto a cooling rack.
Notes
- You can use any flavorless yogurt, i.e., natural yogurt or Greek-style yogurt. Margarine (baking spread) can be substituted for any neutral oil, such as sunflower or light olive oil. You can also use butter if you prefer.
Nutrition
Calories: 203kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 296mg | Potassium: 123mg | Fiber: 1g | Sugar: 29g | Vitamin A: 296IU | Vitamin C: 8mg | Calcium: 124mg | Iron: 1mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.