Name: Raspberry and lemon muffin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups flour; 2 tsp baking powder; 2 eggs; 1 cup sugar; 1 large lemon, juiced and zest; 1 tsp vanilla essence; ⅓ cup sunflower oil; 1 cup berry smoothie; 1 cup fresh raspberries

Raspberry and lemon muffin

13 Jun 2024

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

This raspberry and lemon muffin is perfect for summer afternoon teas or garden parties. It’s light, fresh and zesty. If you want it even more zingy, add some chopped mint leaves to the batter. You can top the muffins with cream cheese, raspberry buttercream frosting or lemon icing - I just used icing sugar.

Ingredients

2 cups flour
2 tsp baking powder
2 eggs
1 cup sugar
1 large lemon, juiced and zest
1 tsp vanilla essence
⅓ cup sunflower oil
1 cup berry smoothie
1 cup fresh raspberries

Instructions

Preheat the oven to 180°C. Prepare about 12 silicon muffin cases or line a muffin tin with paper cases.
Sift the flour and baking powder in a bowl.
In another bowl, whisk the sugar with the eggs until creamy, then add the oil, vanilla, smoothie, lemon juice& zest. Add the flour mixture and combine until you get a smooth batter.
Half fill the muffin cases with the batter, then add a few raspberries and top with more batter.
Put one raspberry on top of each muffin, slightly pushing it into the batter.
Bake for 20-25 minutes, until golden and an inserted skewer comes clean.
Let them cool in the tin or silicon cups for 5 minutes, then transfer them to a wire rack to cool completely.
Dust them with icing sugar just before serving.