Raspberry Lemonade Muffins

I baked these delicious Raspberry Lemonade Muffins last week as I had some left over natural yoghurt and fresh lemons from my garden.  I love trying new recipes.  I used self-raising flour for this recipe as I didn't have enough plain flour. The muffins turned out light and fluffy with a hint of lemon.  The muffins were even better the next day.  You can pop the muffins in the microwave for a few seconds if you like your muffins warm.

This recipe makes 12 large muffins.

Come bake this recipe and let me know how you go.

Happy Baking xo

Raspberry Lemonade Muffins

Ingredients

· 2 ¼ cup self-raising flour
· ½ teaspoon salt
· 1 cup sugar
· ½ cup canola oil
· 1 cup natural yoghurt
· 2 large eggs
· 1 teaspoon vanilla extract
· 1 tablespoon lemon juice + zest of 1 lemon
· 1 ½ cups fresh or frozen raspberries

Instructions

1. Set oven to 180°C

2. Spray with oil or place muffin patty cases into the muffin pan.

3. In a large bowl combine flour, sugar and salt, whisk and set aside.

4. In another bowl combine oil, yoghurt, eggs, vanilla essence, lemon juice and lemon zest. Make a well in the bowl of the dry mixture and pour the wet mixture and fold until just combined. Do not overmix. Fold in the raspberries and divide the batter evenly into the muffin pan.

5. Bake for 20-25 minutes or the skewer inserted into the muffins comes out clean. Allow muffins to cool in the muffin pan for 10 minutes before removing to a cooling rack.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.