I have never really been one to watch what I eat. I love all food (especially anything sweet) and I'll try just about anything once, twice maybe even three times! Given the choice between full fat and diet I ill always go for full fat. I have always thought that diet products lacked taste (I do however tend to steer clear from processed and fast foods). Anyway, it's probably best not have too much sugar everyday, but if your like me and need to have a little something sweet everyday why not try this great recipe for Raspberry Lemonade Muffins?!
Ingredients
1 1/3 cup Flour (180g/6oz)
3/4 cup Caster Sugar (180g/6oz)
3/4 Unsalted Butter (180g/6oz)
2 Eggs
1 heaped tsp Baking Powder
4 tbsp Milk (add more if too thick, 1 tbsp at a time)
Zest of a Lemon
Juice of a Lemon
1 1/2 cups Raspberry (fresh or frozen)
Cupcake/muffin liners (optional)
Preparation
Preheat oven to 180 Celsius
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Place the cupcake/muffin liners in the muffin tray. If you are not using cupcake liners than use a bit of unsalted butter to grease the tray.
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Mix all of the ingredients except for the raspberries in a large mixing bowl until well combined. The consistency should be so that the batter will drop softly off of a spoon. If the batter is to thick as a bit for milk one tbsp at a time
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Put the raspberry into a separate bowl and crush them a bit with a fork. Only crush them slightly because you want the majority of the raspberries to be whole.
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Gently fold the raspberries in with muffin batter. Be careful not to overmix at this point.
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Spoon the mixture into each of the cupcake/muffin liners so each liner is a little more than 2/3 full. Pop in the oven for 10-15 Minutes
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Leave to cool for for about 10 minutes then brush or squeeze the juice of half a lemon over the top of the muffins.
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Enjoy!
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