Zesty raspberry and lemon muffins ready in just 10 minutes - Eat Happy Project recipes for children

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds protein and creaminess.

fresh raspberries

🥗Healthier: blueberries

💰Cheaper: frozen raspberries

Frozen raspberries are often less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is more economical.

Line the muffin tin with muffin cases.

Weigh out 140 grams of fresh raspberries and wash them in a colander.

Weigh out 250 grams of self-raising flour and sift it into a bowl.

Weigh out 140 grams of caster sugar and add it to the flour along with 1 teaspoon of bicarbonate of soda.

In a separate bowl, measure out 85 milliliters of sunflower oil and add 1 egg, making sure to avoid eggshells.

Zest half a lemon and add the zest to the oil and egg mixture.

Juice half a lemon and add the juice to the mixture as well.

Measure out 150 grams of reduced fat lemon yogurt and add it to the wet ingredients along with 1 teaspoon of vanilla extract.

Mix the wet ingredients together until well combined.

Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined.

Gently fold in the raspberries, being careful not to break them.

Spoon the batter into the prepared muffin cases, filling each about two-thirds full.

Bake in the oven at 200 degrees Celsius (or 180 degrees with fan) for 15-20 minutes.

Let the muffins cool in the tin for a few minutes before transferring them to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens