Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, raspberry and lemon mini muffins. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Low-calorie lemon muffins full of fresh juicy raspberries! This easy recipe yields the most tender & flavorful lemon muffins. I turned those flavors into these Healthy Raspberry Lemon Mini Muffins!
Raspberry and Lemon Mini Muffins is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Raspberry and Lemon Mini Muffins is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have raspberry and lemon mini muffins using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Raspberry and Lemon Mini Muffins:
- Prepare 2 cups plain flour
- Prepare 1/2 cup brown sugar
- Take 2 teaspoons baking powder
- Get 180 g soften butter
- Make ready 2 eggs
- Prepare 1 cup natural yoghurt
- Take 1 teaspoon vanilla essence
- Make ready 200 g fresh or frozen raspberries
- Prepare zest of 1 whole medium lemon
I'm just a raspberry fan, and these little Lemon Raspberry muffins are soooooo good! I like to make a big batch and freeze them so we can enjoy them for longer. Next time I may add just a little more lemon juice for that stronger lemony flavor (personal preference). Low-calorie lemon muffins full of fresh juicy raspberries!
Instructions to make Raspberry and Lemon Mini Muffins:
- Preheat oven at 170°C and lightly spray and dust 2x 24 holed mini muffin tin.
- In a large bowl beat sugar and butter until well combined. Add yoghurt and vanilla essence, again beat well. Add one egg at a time beating well before adding the next.
- Sift flour, baking powder and mix well with wet ingredients. Add the raspberries and zest of the lemon. Folding into mixture.
- Using two spoons scope an amount of mixture into each hole using the other spoon to scrap off. Place in the oven for 20 minutes. This recipe makes approx 40 mini muffins. I have also used this same recipe as a loaf, requiring 30 minutes cooking time.
This easy recipe yields the most tender & flavorful lemon muffins. BAKED BLUEBERRY LEMON OATMEAL MUFFIN CUPS Moist lemon raspberry muffins are perfect for a light spring or summer treat! Made with greek yogurt, lemon zest, and of course, raspberries. These muffins have a mild lemon flavor with lots of bright raspberries.
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