Delicious Raspberry Lemon Muffins from the Emerson kitchen
With spring in the air the kitchen is serving delicious and light puddings.
Spring is in the air and in the Emerson dining room we have been enjoying these delicious little muffins. You can replace dairy and flour for dairy-free and gluten free varieties to make suitable for vegan and coeliac diets.
These lovely muffins are easy to make and the raspberries can be swapped out for the same quantity of any other seasonal berry.
- 150g vanilla or plain yoghurt
- 120ml milk
- 3 tablespoons canola oil
- Juice form 1 lemon
- ½ teaspoon lemon extract (optional)
- 180g whole-wheat flour
- 150g granulated sugar
- 21/2 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 125g (fresh) or 250g (frozen) raspberries
Preheat the oven to 400°F (200°C or gas mark 6). Lightly grease a muffin tin or line with cupcake liners.
In a large bowl mix together the yoghurt, milk, oil, lemon juice and lemon extract. In a separate bowl stir together the remaining ingredients except the raspberries.
Add the wet ingredients to the dry and mix until just blended. Gently fold in the raspberries.
Spoon the batter evenly into the muffin cases.
Bake for 20 to 25 minutes or until the top springs back when lightly touched. Cool and serve with ice-cream, cream or custard.