The Easiest Lemon and Raspberry Muffins
This recipe creates a delightfully fluffy, zesty batch of breakfast muffins! The small batch (6) comes together so easily, in under 30 minutes, and will have your kitchen smelling like pure joy! Minimal clean up or fuss, just perfect for an easy Sunday morning.
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Servings: 6
Ingredients
- 170 g Plain Flour
- 110 g Granulated Sugar
- 1 tsp Baking Powder
- 50 g Unsalted Butter Melted
- 75 ml Milk
- 30 ml Vegetable Oil
- 1 Medium Free Range Egg
- 100 g Raspberries
- Zest and Juice of 1/2 a Lemon
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- In a large bowl, combine the flour, sugar, lemon zest and baking powder. Make a well, and pour in the liquid ingredients (milk, butter, oil, lemon juice and egg). Stir gently with a wooden spoon until just combined.
- Add the raspberries. Scoop into the lined muffin tin – filling to just over 2/3rds full.
- Bake 15 minutes, until golden brown and a skewer inserted comes out clean. Let cool on a wire rack before serving (and wonderful eaten warm).