January 15, 2009
Lemon Raspberry Muffins
This recipe is very quick to make and doesn’t require any beating or whisking. Blueberries can substitute the raspberries, and frozen is fine.
- 60g butter
- 200g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 150g caster sugar
- 1/4 teaspoon salt
- juice and finely chopped zest of 1 lemon
- approximately 120ml milk
- 1 large egg
- 150g raspberries
- 12-bun muffin tray lined with 12 paper cases
Preheat the oven to 200C/gas mark 6.
Melt the butter and set it aside to cool
Sitr together the flour, baking powder, bicarb, sugar, salt and zest.
In a measuring jug, pour the lemon juice, then enough milk to come up to the 200ml mark (curdling is fine), then beat in the egg and melted butter.
Pour into the dry ingredients and sir briefly, the batter should scarcely be combined.
Fold in the raspberries, spoon this lumpy mixture into the muffin cases and bake for about 25 min. When cooked, the tops should spring back to your touch.
Leave in pan for 5 min to cool slightly, then sit on a rack to cool for a further 10-15 min.