Raspberry Lemon Muffins

    40 minutes

    A simple lemon muffin is studded with a fresh raspberries making a great picnic dessert or lunch box treat.

    6 people made this

    Serves: 13 

    • 2 large lemons, zested, about 4 teaspoons
    • 2 teaspoons vanilla essence
    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 1 pinch salt
    • 125g soft butter
    • 3/4 cup (185g) caster sugar
    • 1 large egg
    • 1 cup (250ml) buttermilk
    • 14 raspberries

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Add the grated lemon zest and 1 teaspoon vanilla essence to a small bowl. Mix and stand for a few minutes.
    2. Preheat the oven to 190 degrees C and grease a muffin tin or line with paper cases.
    3. In a bowl mix the flour, baking powder and salt.
    4. In a large bowl beat butter until fluffy then stir in the sugar and remaining vanilla; continue to stir for 2-3 minutes.
    5. Stir in the egg, followed by the buttermilk (do not beat at the highest level since the whole lot is very liquidy at this stage). Finally add the lemon zest and vanilla mixture.
    6. Fold in flour mixture using a spatula and mix everything thoroughly by hand.
    7. Spoon the mixture into prepared muffin tin (about 3/4 full). Place a raspberry in the middle of each muffin and press down gently.
    8. Bake in the preheated oven for about 25 minutes until the muffins are lightly browned on top and a skewer comes out clean.

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    Yum  -  27 Jun 2011