With Mothers day almost upon us it’s time to prepare that special meal and present. Check out my mothers day gift guide if you are still lacking in inspiration. This lovely easy recipe for a breakfast treat of lemon raspberry muffins is sure to delight any mum on her special day.
For me there is nothing better than waking up to the smell of fresh muffins and a nice hot cup of black coffee, and these really do hit the spot. They are fresh and zesty and really fruity to boot!
Muffins make a great breakfast, they are almost kinda healthy, hey I said almost! And they are filling and best of all they make you feel kinda naughty. Cake type product for breakfast? Oh yes! I am not advocating that we do it everyday, but once a week or on special occasions I am all up for it.
The reason I am such a muffin fan these days is because you can fill them with whatever you like. Are you a blueberry fan? Excellent have a blueberry muffin or are you more of a seeds and oat fan? Not a problem you can have an oaty muffin packed full of seeds. Or are you a little devilish and you are wanting chocolate for breakfast? That’s okay to, have a chocolate muffin.
Me? First and foremost I am a fruit girl, I love muffins and any dessert really, that is packed full of fruit. It will always be my first choice and if its lemon then all the better. There is something about lemon that just makes me swoon!
It’s so fresh and bright and it cuts through anything that is too sweet and a very close second are raspberries, for pretty much the same reason. They have a tartness that is refreshing and it too cuts through anything that is too sweet. Heavenly!
I used half wholemeal (wholewheat) flour in these muffins to up the fibre content and make them a little more healthier then regular muffins. And I used buttermilk to keep these muffins light and fluffy. If you have never baked with buttermilk before, you must give it a go. It helps make baked goods so tender and moist and as an added bonus its virtually fat free. So its a real win win using buttermilk.
Buttermilk works great in so many different cakes, scones and quick breads that I always keep it handy in the fridge. Once you start using it, you too will keep a constant supply in the fridge.
- 190 grams plain (all purpose) flour (1 and ½ cups)
- 190 grams wholemeal (whole wheat) flour (1 and ½ cups)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 200 grams granulated sugar (1 cup)
- 240 millilitres buttermilk (1 cup)
- 120 mililitres oil (1/2 cup)
- 2 teaspoons lemon extract (vanilla will do if you don't have lemon)
- Rind and juice of 1 large lemon
- 150 grams frozen raspberries (fresh are fine) (1 cup)
- Preheat your oven to 220C / 425F / Gas mark 7 and lightly grease a 12 hole muffin pan.
- In a large bowl sift the two flours together along with the baking powder, salt and ground cinnamon.
- In another bowl or large measuring jug add the eggs, sugar, buttermilk, oil, lemon (or vanilla) extract, rind and juice of your lemon and whisk them all together until everything is combined and you have a pale liquid in your jug or bowl.
- Pour the liquid ingredients into the bowl with the dry ingredients and with a gentle hand fold everything together until just combined.
- Scoop the the mixture into your muffin pan, don't be afraid fill those holes up and use all your mixture up.
- Pop them in your hot oven, after 5 minutes turn your oven down to 190C / 375F / Gas mark 5 this will stop them from burning and bake them all the way through.
- After another 12 minutes check them for doneness with a pick, if it comes out clean they are ready, if its covered in batter give them another few minutes then test them again.
- Once they are baked, take them out of the oven but leave them in the muffin tin for 5 minutes before transferring them to a wire rack to fully cool down.
- Like most muffins these are best eaten on the day of baking but kept in an airtight tin they will keep for up to 3 days.