Raspberry and Lemon Muffins

I was originally going to make cranberry and orange muffins but soon realised I didn’t buy the cranberries I thought I had and hubby had eaten all the oranges! So I had to switch up my plans and I decided on just raspberry muffins but as I opened the fridge some lemon curd caught my eye I decided to give it a whirl with rather delicious results!



Strawberry, Blueberry & White Chocolate Muffins

Prep Time: 10 mins
Cook Time: 25 mins
Yields: 12


  • ¾ cup (187ml) vegetable oil
  • 2 medium eggs, whisked
  • 1 cup (250ml) thick natural full-fat vanilla yoghurt
  • 1 teaspoon vanilla bean paste or extract
  • 1/3 cup (83ml) maple syrup, or fruit purée
  • 1 cup (125g) wholemeal plain flour
  • 1 cup (125g) self-raising flour
  • 1 teaspoon baking powder
  • 1 cup (175g) raspberries
  • ¼ cup (62ml) lemon curd
  • ¾ cup (67g) oats
  • ¼ cup (30g) granola to sprinkle on top (optional, but may not be suitable if baby is under 12 months if it contains honey – alternatively you could make your own from the recipe at the start of this section)


  1. Preheat the oven to 180°C and grease or line a 12-hole muffin tray with cases
  2. In a large bowl, mix together the oil, eggs, yoghurt, vanilla and maple syrup
  3. Sift the flour and baking powder into the mixture - whisk to combine
  4. Gently fold the raspberries, lemon curd and oats into the mixture
  5. Divide the mixture evenly between the muffin cases and top with the granola, if desired
  6. Bake your muffins in the oven for 15-25 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through
  7. Serve once cooled.

Additional Info

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