All Recipies/ Breakfast/ Sweet Treats

Raspberry and Lemon Muffins

Raspberry and Lemon Muffins

Prep Time: 10 mins Cooking Time: 25 mins

Ingredients

  • 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)

Instructions

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.

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!

 

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