Celebrate World Baking Day by cooking up these delicious Lemon, Raspberry & Elderflower Muffins!
Light, zesty and bursting with fresh fruit – this recipe is the perfect taste of British summer.
Serve with a cup of Earl Grey tea in the garden for peak summer bliss.
Prep Time:
15 minutes
Cook Time:
20–25 minutes
Servings:
12 muffins
Dexam Essentials:
Dexam Non-Stick 12 Cup Muffin Pan
Stainless Steel Mixing Bowl
Mechanical Weigh Scales
Ingredients
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250g plain flour
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2 tsp baking powder
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½ tsp bicarbonate of soda
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¼ tsp salt
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100g golden caster sugar
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Zest of 1 lemon
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2 large eggs
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150ml natural yoghurt
-
100ml sunflower oil (or light olive oil)
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2 tbsp elderflower cordial
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1 tsp vanilla extract
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150g fresh raspberries
Method:
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Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Lightly grease or line your Dexam muffin tin with paper cases.
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Mix the dry ingredients in a large bowl: flour, baking powder, bicarb, salt, sugar, and lemon zest.
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In a separate bowl, whisk the eggs, yoghurt, oil, elderflower cordial and vanilla until well combined.
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Gently fold the wet mixture into the dry ingredients using a spatula or large spoon – do not overmix. A few lumps are okay!
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Fold in the raspberries carefully, trying not to crush them too much.
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Spoon the mixture evenly into the muffin cases, filling each about ¾ full.
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Bake for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean.
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Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
