Lemon and Raspberry Muffins
Ingredients:
250g plain flour150g caster sugar
2.5 teaspoon baking powder
0.25 teaspoon bicarbonate of soda
240ml milk
115ml Donegal Lemon Rapeseed Oil
2 eggs
190g fresh raspberries
Instructions
Preheat the oven to 180 degrees and line a muffin tray. In one bowl whisk together the oil, milk and eggs and in a second bowl combine the dry ingredients.
Stir half on the dry ingredients to the oil, milk and egg mixture, ensuring that it is mixed thoroughly. Then fold in the second half of the dry ingredients.
Finally, fold the raspberries into the mix. Using a teaspoon carefully place the mix into the muffin cases and pop into the oven. Bake for 20 minutes, until slightly golden.
Leave to cool on a wire rack.
The smell and the taste of these muffins are incredible! The Donegal Lemon Rapeseed Oil works brilliantly to give these muffins a wonderful light texture and fantastic taste.
