Quick Raspberry & Lemon Muffins

Quick Raspberry & Lemon Muffins

I’m not much of a muffin person.  I occasionally make them when I am just in the mood for some baking but can’t be bothered with anything too complicated, or that needs icing or decorating.  Hence these muffins, which I made last night when it was cold and I was at home alone and needing some comfort food.

These are really yummy, kinda zesty and moist.  Easy to make and simple to bake (and even easier to eat!).  I should possibly call them “Zombie Muffins” ’cause in the photo I took, they kinda look like bloody brains…you be the judge!  Here’s the recipe:

Quick Raspberry & Lemon Muffins

Preheat oven to 200 C
Spray a 12-hole muffin tin with cooking spray (or use patty pans)

1/2 Cup Yoghurt (I had raspberry greek yoghurt on hand
3 Tablespoons Vegetable Oil (I used canola)
1 Tablespoon Lemon Juice
2 Egg Whites

220g Plain Flour, Sifted
3/4 Cup Caster Sugar
2 Teaspoons Baking Powder
1 Cup Frozen Raspberries
Zest from two lemons
2 Tablespoons coarse sugar for sprinkling

In a large bowl, mix wet ingredients together.  Sift together dry ingredients in another bowl and then add wet mixture.  Add Raspberries and zest. Stir just to combine.  Don’t over-beat. If mixture is a bit dry, add 1/2 cup milk to moisten.

Spoon mixture into prepared muffin tins and sprinkle with sugar.

Bake in oven for approximately 15-18 minutes until golden on top.


You could try it with different fruit – stewed apple instead of raspberries, or blueberries or use oranges instead of lemons.  I had a bowlful of lemons so needed to use them up.  Anyway, the muffins are tasty and quite light (due to the yoghurt) and a nice little treat to have with a cuppa.


2 thoughts on “Quick Raspberry & Lemon Muffins

  1. Thank you – they were quite yummy. I’m more of a cereal/porridge girl at breakfast time, but they’d be a good on-the-run kind of brekky snack I guess 🙂

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