Sometimes I long for a little ray of sunshine on these dark and dreary days. I want something delicious and light for a treat. My Raspberry and Lemon Muffins are full of (frozen) raspberries and lemon zest to create a midmorning snack or afternoon slump-buster. You can make the batter, bake them and be cleaned up with a cup of coffee ready for the first bite in under an hour. Sprinkle the tops with granulated sugar or some rock sugar before you put them into the oven for some extra crunch. Little Brother tried them out and apparently they are savage. Yes, that means good, in Little Brother speak
Raspberry and Lemon Muffins
300g Plain Flour
2 tsp Baking Powder
100g Caster Sugar
1 tbsp Vanilla Extract
Zest of an unwaxed Lemon, finely grated
100g Butter, melted
250g Raspberries (fresh in season, frozen if not)
Line a 12 hole muffin tray with paper muffin cases and preheat your oven to 200c/Gas Mark 6
Mix the flour, baking powder and caster sugar together in a food mixer or your largest mixing bowl.
Add the eggs, milk, vanilla and lemon zest and mix until a smooth batter emerges. Pour in the melted butter and mix again.
Fold 200g of the raspberries into the batter and divide the mixture evenly among the 12 paper cases. Top with the remaining raspberries and bake for 20 minutes until golden brown and a skewer comes out clean.
If you like a bit of extra crunch, sprinkle some rock sugar or granulated sugar on top of the muffins before you bake them.
Remove from the oven and cool in the tins for 10 minutes before transferring to a wire cooling rack. They'll last 3-4 days in an airtight tin and you can also freeze them if they manage to survive that long.