Raspberry and Lemon Muffins
Ingredients:
60 g (1/2 stick) butter
200g (7 oz) plain flour
2 teaspoons baking powder
1/2 teaspoon bicarb soda
150 g (5.3 oz) caster (superfine) sugar
1/4 teaspoon salt
juice and zest of one lemon
approx 1/2 cup milk
1 egg
150 g (5.3 oz) raspberries
Method:
Preheat oven to 200 deg C (390 deg F).
Melt the butter and set it aside to cool. In a large bowl, stir together flour, baking powder, bicarb, salt, sugar and zest.
In a measuring jug, pour in lemon juice. Add enough milk so that you have 200 ml of liquid (6.76 fluid oz or 0.8 cup). Beat in egg and melted butter.
Pour liquid into dry ingredients and stir briefly, until it is just combined. Fold in the raspberries. Spoon mixture into 12 muffin cases, and bake for 20 – 25 minutes.
Yummy, with a capital Y! Muffins must be delicious and such cute muffin papers too. I definitely must try the Apple crumb recipe. That looks irresistable. Thanks for sharing.
Maureen
Yummy! Your blog makes me so hungry! Those look delicious – saving the recipe 🙂
Hi Lisa
I am so glad that you are getting your baking mojo back again – can’t wait until Friday night….
Jenny
YUM! I love baking with summer fruits. Just recently made blueberry lemon muffins.
Drooling over this recipe. As I am in France, I may try them with cherries.