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.