Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 12 Muffins
I love delicious sweet treats that I can easily and quickly make at any time, just like these lemon raspberry muffins. These are great to serve for breakfast or even for afternoon tea. And also an amazing low-sugar lunchbox treat option for the kids.
INGREDIENTS
1/2 c. (120ml) Canola Oil
2 eggs
1 2/3 c. (250 grams) Plain Flour
1 c. (100 grams) Raspberries, fresh or Frozen
1/3 c. (70 grams) Caster Sugar
1/2 teaspoon Baking Soda
1 1/2 teaspoons Baking Powder
1/3 c. (90ml) Sour Cream (or Greek Yogurt)
1 Lemon, Juice, and Zest (about 60 ml – 1/4 c. of juice)
HOW TO MAKE LEMON RASPBERRY MUFFINS
Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. Using muffin paper cups, line a muffin tray.
Step 2: Place the dry ingredients (plain flour, caster sugar, baking powder, and baking soda) in a large bowl. Mix well until combined.
Step 3: In another bowl, place the wet ingredients (eggs, sour cream, lemon juice, lemon zest, and canola oil). Mix well until blended.
Step 4: To the wet ingredients, gradually add the dry ingredients, stirring until incorporated. Then, gently fold in the Raspberries.
Step 5: Into the prepared muffin cups pour the batter. Place in the preheated oven and bake for about 15 to 20 minutes or until the tip of a knife inserted in the center of the muffin comes out clean. Remove from the oven when done and let the muffins cool.
Step 6: Store the lemon raspberry muffins for up to 3 days in an airtight container, or you can individually freeze them for up to 2 months.
NOTE:
Remove the frozen raspberries from the freezer for at least 30 minutes before making this recipe. Make sure that the raspberries are not completely frozen when added to the batter as it will sauce the batter around them to begin freezing.
NUTRITION FACTS:
Calories: 219 kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 131mg | Potassium: 68mg | Fiber: 1g | Sugar: 7g | Vitamin A: 86IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg
Ingredients
- 1/2 c. (120ml) Canola Oil
- 2 eggs
- 1 2/3 c. (250 grams) Plain Flour
- 1 c. (100 grams) Raspberries, fresh or Frozen
- 1/3 c. (70 grams) Caster Sugar
- 1/2 teaspoon Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1/3 c. (90ml) Sour Cream (or Greek Yogurt)
- 1 Lemon, Juice, and Zest (about 60 ml - 1/4 c. of juice)
Instructions
Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. Using muffin paper cups, line a muffin tray.
Step 2: Place the dry ingredients (plain flour, caster sugar, baking powder, and baking soda) in a large bowl. Mix well until combined.
Step 3: In another bowl, place the wet ingredients (eggs, sour cream, lemon juice, lemon zest, and canola oil). Mix well until blended.
Step 4: To the wet ingredients, gradually add the dry ingredients, stirring until incorporated. Then, gently fold in the Raspberries.
Step 5: Into the prepared muffin cups pour the batter. Place in the preheated oven and bake for about 15 to 20 minutes or until the tip of a knife inserted in the center of the muffin comes out clean. Remove from the oven when done and let the muffins cool.
Step 6: Store the lemon raspberry muffins for up to 3 days in an airtight container, or you can individually freeze them for up to 2 months.
Notes
Remove the frozen raspberries from the freezer for at least 30 minutes before making this recipe. Make sure that the raspberries are not completely frozen when added to the batter as it will sauce the batter around them to begin freezing.
