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Lemon-raspberry muffins with yogurt

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Ingredients for 1 servings:

  • 2 eggs
  • 120 g cane sugar
  • 250 g natural yogurt, 1%
  • 4 tbsp lemon juice
  • 125 ml oil
  • 260 g spelt flour
  • 2 tsp baking powder
  • 200 g raspberries, fresh or frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

for 12 pieces

Preheat oven to 180°C (top/bottom heat). Beat the two eggs until very frothy, then stir in the lemon juice and sugar. Whisk everything until fluffy. Add the yogurt and oil and mix on low speed. Combine the flour and baking powder, sift, and fold in. Then fold in the raspberries. Divide the batter into 12 prepared muffin tins and bake in the preheated oven for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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