Raspberry and lemon muffins

treats
Raspberry and lemon muffins

Ingredients

makes 12
  • 325g self-raising flour
  • ¾ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • Pinch sea salt
  • 110g caster sugar
  • 275ml soya milk
  • 100g vegetable oil
  • 1 tbsp apple cider vinegar
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 220g raspberries
  • Lemon icing (optional, see recipe)

Directions

Cooking mode
  1. Preheat the oven to 180°C. Line a muffin tin with cases.
  2. In a large bowl, add the flour, baking powder, bicarbonate of soda, salt and sugar. Mix until well combined.
  3. In a measuring jug, whisk together the milk, oil, apple cider vinegar, vanilla extract and lemon zest. Add to the flour mixture and mix until just combined.
  4. Set aside 12 raspberries for decoration. Fold in the remaining raspberries until just combined.
  5. Divide the batter between muffin cases. Bake for 20–25 minutes, until a skewer inserted in the centre comes out clean.
  6. Allow the muffins to cool in the tin for 10 minutes, then place on a cooling rack to cool completely.
  7. Make the icing. Drizzle over the muffins and top each muffin with a raspberry.
Baker Beanie Author

■ every day is treat day ■