If you have been fruit picking and are lucky enough to have too many raspberries, this is a great recipe for using them up. And if you don’t have fresh raspberries, I’m sure you could use frozen.
Fresh raspberries and the juice and zest from a fresh lemon flavour these muffins. They really are a taste of summer.
250g SR flour
½ teaspoon bicarbonate of soda
125g soft brown sugar
Zest and juice of 1 lemon
125ml light olive oil
100g natural yogurt
Set the oven to 180ºC and line a 12 hole muffin tray with paper cases. This recipe may make one or two more than 12, depending on how full you want to fill your cases. Mine were almost to the top.
Put the flour, bicarbonate of soda, soft brown sugar and lemon zest in a bowl and mix well.
Mix together the lemon juice, olive oil, yogurt and eggs.
Combine the dry and wet ingredients.
Add the raspberries and mix to distribute evenly.
Divide between the paper cases and bake for around 20 minutes, or until golden brown and a skewer inserted into the centre comes out dry.
They are delicious still warm if you can’t wait!