All Recipies/ Breakfast/ Sweet Treats

Raspberry and Lemon Muffins

Raspberry and Lemon Muffins

Prep Time: 10 mins Cooking Time: 25 mins


  • 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)



Preheat the oven to 180°C and grease or line a 12-hole muffin tray with cases


In a large bowl, mix together the oil, eggs, yoghurt, vanilla and maple syrup


Sift the flour and baking powder into the mixture - whisk to combine


Gently fold the raspberries, lemon curd and oats into the mixture


Divide the mixture evenly between the muffin cases and top with the granola, if desired


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


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!



You Might Also Like

No Comments

Leave a Reply