Raspberry and lemon muffins

These light and zingy muffins are perfect for summer days

Rhubarb-and-Raspberry-muffins-low-res

Makes: 12
Preparation time: 40 minutes
Cooking time: 20 minutes

Ingredients

For the crumble

75g (3oz) plain flour
60g (2½oz) unsalted butter
50g (2oz) caster sugar
350g (12oz) plain flour
350g (12oz) caster sugar
1 tsp salt
½ tsp baking powder
½ tsp bicarbonate of soda
400g (14oz) Greek-style lemon yoghurt
2 eggs
Vanilla extract
70g (3oz) unsalted butter, melted
250g (9oz) raspberries

Method

1 Pre-heat the oven to 170°C/R3 and line a 12-hole muffin tray with paper cases.

2 Begin by making the crumble. Add all ingredients to a bowl and, using your fingertips, rub in the fat until the mixture resembles breadcrumbs. Place to one side.

3 To make the muffins, place the flour, sugar, salt, baking powder and bicarbonate of soda into a bowl (ideally use a food mixer). Mix all the ingredients together.

4 Add the yoghurt, eggs and vanilla extract to the flour mixture and beat until smooth.

5 Add the melted butter and whisk well to incorporate and ensure the batter is smooth and even.

6 Finally, gently fold in the raspberries to disperse.

7 Spoon the mixture into the cases, filling them almost to the top. Generously sprinkle the muffins with the crumble mixture.

8 Bake for 20-25 minutes until the muffins are golden brown and bounce back when pressed. Leave to cool in the tin slightly before removing on to a cooling rack.

Recipes and images courtesy of Rachel’s

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