The best start to the day is a good breakfast. But sometimes we just don’t have time. Which is why these lemon raspberry muffins are perfect. They can be made the night before and ready for the morning. These muffins freeze well and can be packed into lunch boxes for hassle free lunches. Serve with a tall glass of milk for a filling breakfast idea for the kids!
Preparation Time 5 minutes
Cook Time 20- 22 minutes
Yields 12
Ingredients
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup oil
1 cup greek yogurt/ lactose free yogurt
2 eggs
1 teaspoon vanilla
1 tablespoon fresh lemon juice and the zest of 1 lemon
1 1/2 cups raspberries
Instructions
Preheat the oven 180c. Line a 12 hole muffin tray with liners.
Combine the flour, baking powder, baking soda and salt. Mix well and set aside.
In another bowl, combine the sugar, oil, yogurt, eggs, vanilla, lemon zest and lemon juice. Mix well until the sugar dissolves.
Make a well in the dry ingredients. Pour the wet ingredients into the dry ingredients.
Fold the wet ingredients into the dry ingredients until a few pockets of dry flour remain. DO NOT OVER MIX THE BATTER.
Fold 1 cup of the raspberries into the batter. Leave the rest for later.
Pour the batter into the liners. They should be filled three quarters of the way to the top.
Top with the remaining 1/2 cup of raspberries.
Bake the muffins at 180c for 20-22 minutes.
Remove the pan from the oven and allow them to cool in the pan for 10 minutes before moving them to a cooling rack.
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