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Raspberry and lemon muffin

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C. Prepare about 12 silicon muffin cases or line a muffin tin with paper cases.
  2. Sift the flour and baking powder in a bowl.
  3. 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.
  4. Half fill the muffin cases with the batter, then add a few raspberries and top with more batter.
  5. Put one raspberry on top of each muffin, slightly pushing it into the batter.
  6. Bake for 20-25 minutes, until golden and an inserted skewer comes clean.
  7. Let them cool in the tin or silicon cups for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Dust them with icing sugar just before serving.