Muffins really are one of the best snacks for kids and adults alike and they can be packed full of goodness or just packed full of deliciousness if thats what you prefer.
The thing I like best about muffins is probably that they freeze really well, meaning I can make a batch and there isn’t the pressure to eat them all before they aren’t so good anymore. This allows variety throughout the weeks.
These lemon and raspberry muffins came about as we had a whole heap of lemons that Mum gave us and we had frozen raspberries in the freezer. If we had blueberries, they would have been lemon and blueberry muffins, which would also be a nice match. This is a really basic recipe and requires no beaters, just 2 bowls, one for wet and one for dry ingredients. I have used coconut oil, but you can use a vegetable oil if you prefer.
The kids really liked these muffins, as they do any muffin. They are great for lunch boxes as they can go straight from the freezer and are defrosted by morning tea and help to keep the rest of the lunch box a little bit cool.
Makes 18 muffins
- 3 cups plain flour (you can use wholemeal)
- 4 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 100g white sugar
- 100g brown sugar
- 1/2 cup milk
- 1/2 cup lemon juice
- 2 tsp lemon zest, finely grated
- 1 tsp vanilla essence
- 2 tbs natural yoghurt
- 1/2 cup coconut oil, melted
- 1 1/2 cup frozen raspberries
- Preheat the oven to 180°C and prepare muffin tray.
- Place flour, baking powder and salt into a large bowl and mix to combine.
- In a medium sized bowl, whisk the eggs and sugars until combined. Mix in the milk, lemon juice, yoghurt, zest and vanilla and mix to combine. Add wet ingredients to dry ingredients and lightly mix. Add coconut oil and mix. Do not over mix.
- Gently fold in the raspberries and avoid over-mixing to avoid excess running of the raspberries.
- Spoon mixture into prepared muffin tins and flatten the top.
- Bake for 12-15 minutes or until a skewer comes out clean.
- Allow to cool and store in an airtight container for up to 5 days or in the freezer for up to 1 month.