Lemon and Raspberry Muffins

Baking Breakfast Lemon Muffins Nigella Raspberries

Lemon and Raspberry Muffins are not just for breakfast but great for an afternoon treat. I found this, no fuss, recipe from Nigella's domestic goddess book is so easy, and you can eat one with a cup of tea within 20 minutes of starting.

Lemon and Raspberry Muffins

Equipment: 

A 12 bun muffin tray lined with 12 paper cases.

Ingredients:

  • 60g soft butter
  • 150g caster sugar
  • 200g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 egg beaten
  • 150g raspberries
  • zest and juice of 1 unwaxed lemon
  • 120ml milk

Method:

  • Pre-heat the oven to gas mark 6, or 200°C.
  • Melt the butter and allow to cool.
  • In a large bowl mix flour, baking powder, bicarbonate of soda, salt and the lemon zest.
  • In a jug add the lemon juice and milk it should be around 200ml. It will curdle but don't worry.
  • To the jug also add the beaten egg and melted butter.
  • Pour these wet ingredients into the dry and stir to combine into a batter. Don't worry if it is lumpy.
  • Gently fold in the raspberries. (You can use frozen raspberries.)
  • Spoon the mixture into the paper cases.
  • Bake for 25 minutes. Use the skewer test or touch to see if the sponge springs back.
  • Leave to cool in the tray, then pop them on a rack.
  • Once cooled, serve with a cup of tea.

 


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