These ones, however, are light and delicious and what's even better - they have healthy fruit in them! And anywhere I can hide fruit in food is a winner in my book.
At first bite you taste the lemon and you're all "oh.. that's a weird flavour"... and then it hits you how good it is. Particularly paired with the vanilla-y batter and sweet raspberry. And then you realised you freaked out for nothing.
Makes 12 muffins
Ingredients:
1 cup milk
1/2 cup butter
1 1/2 teaspoons lemon zest (you could use orange)
1 1/2 teaspoons vanilla
2 large eggs
2 cups self-raising flour
3/4 cup sugar
3/4 teaspoon salt
1 1/2 cups fresh or frozen raspberries. Frozen won't make your batter that unpleasant shade of purply-grey.
Method:
1. Preheat oven to 200C/400F, line twelve muffin cups with paper liners.
2. Combine first 4 ingredients in a bowl and microwave until melted. You could also do it over low heat in a saucepan. When warm, beat in eggs.
3. Add flour, sugar and salt and mix until just blended.
4. Divide batter equally among muffin cups, and bake until golden and tester comes out clean, about 15-20 minutes.
Recipe adapted from here
I love love muffins, triple berry being my favorite. I used to use a envelope mix but now make my own muffins with raspberries, blueberries, strawberries, blackberries or what I have on hand... most times it is raspberry, strawberry and blueberry muffins. I take them to work as a snack..
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