in Recipes

Muffins – Raspberry and Lemon

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Ingredients for 1 servings:

  • 300 g flour
  • 20 g baking powder
  • 150 g sugar
  • 6 tbsp oil
  • 150 ml yogurt (lemon yogurt)
  • 1 small lemon(s), grated zest of the whole and juice of half
  • 2 large eggs
  • 150 g raspberries, fresh

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Preheat oven to 190°C. Grease a muffin tin or line it with paper baking cups. Combine flour, sugar, and baking powder in a bowl. Whisk together the oil, yogurt, lemon zest, lemon juice, and eggs and add to the dry ingredients. Mix well. Finally, fold in the raspberries. Divide the batter among the 12 muffin tins and bake on the middle rack for 15-20 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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