Lemon-Raspberry Muffins

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These little cuties are just out the oven and I couldnt wait to try them…

Yes, I left them in longer than I should have, yes the tops are slightly over-done…. but oh my goodness the are absolutely delicious!

I used raspberries from the freezer, that the kids and I had picked during the summer, let them defrost a bit before adding them to the mix..

Ingredients :

  • 60g Butter
  • 200g Plain Flour
  • 2 teaspoons baking powder
  • half a teaspoon of bicarbonate of soda
  • 150g caster sugar
  • quarter teaspoon salt
  • juice and finely chopped zest of 1 lemon
  • approx 120ml milk
  • 1 large egg
  • 150g raspberries
  • 12 bun muffin tray lined with 12 paper cases.

Preheat the oven to 200 degrees C / gas mark 6

  1. melt the butter and set it aside to cool
  2. Stir together, in a large bowl, the flour, baking powder, bicarb, sugar, salt and zest
  3. In a measuring jug. pour in the lemon juice, then enough milk to come up to the 200ml mark (and it will curdle, but that’s just fine).
  4. Beat in the egg and melted butter.
  5. Pour into the dry ingredients and stir briefly, the batter shoule scarecly combined
  6. Fold in the raspberries
  7. Spoon this lumpy mixture into the muffin cases and bake for about 25 minutes.
  8. When cooked, the tops should spring back to your touch.
  9. Leave in the pan for 5 minutes to cool slightly, then sit tem on a rack to cool for a further 10-15 minutes.

Makes 12


Recipe courtesy of Nigella Lawson’s book “How to be a Domestic Goddess” – ISBN 0-701-16888-9

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