Raspberry and lemon is a pretty classic flavour combination, and lemon in cakes is always a winner too – so put them together and you can’t go wrong! Since raspberries aren’t in season at the moment, this recipe calls for frozen raspberries, (which are often cheaper than the fresh variety too!) which add bursts of flavour when you bite into these little muffins. They’d also make a pretty great addition to lunchboxes since they travel well and are also nut-free. This recipe is starting to tick all the boxes!
Raspberry + Lemon Muffins
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Ingredients
- Juice of 2 lemons
- Zest of 1 lemon
- 125g frozen raspberries
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 120g oats (use gluten-free if required)
- 120ml maple syrup
- 180g wholewheat flour
- 250ml plain yoghurt (use dairy-free if required)
- Pinch of salt
Instructions
Preheat oven to 180c and grease a muffin tin.
In a mixing bowl, add lemon juice, vanilla extract, maple syrup and yoghurt.
In a separate mixing bowl, add lemon zest, baking powder, bicarbonate of soda, oats, flour and salt.
Pour the dry ingredients into the wet and combine.
Gently fold in the frozen raspberries and divide the mixture between 10 in the muffin tray.
Bake for 22-24 minutes until a toothpick comes out clean.
Leave to cool before gently removing them from the tin with a knife. Store in an airtight container and consume within 2 days or 4 if stored in the fridge.
