Recipe
Linnea left a comment on my Autumn in the Garden post wondering if she could have the Lemon-Raspberry muffin recipe. Its a Nigella Lawson recipe from How to be a Domestic Goddess.
LEMON-RASPBERRY MUFFINS
60g butter
approx. 120ml milk
1 large egg
200g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarb of soda
150g caster sugar,
1/4 teaspoon salt
150g raspberries
juice and finely chopped zest of 1
lemon
12-bun muffin tray lined with paper cases
Pre-heat oven to 200c/gas mark 6
Melt butter and set aside to cool.
Stir together, in a largish bowl, the flour, baking powder, bicarb, sugar, salt and zest.
In measuring jug, pour in lemon juice then enough milk to come up to the 200ml mark (and it will curdle, that is fine), then beat in the egg and melted butter.Pour into the dry ingredients and stir briefly, the batter should be just combined.
Fold in the raspberries, spoon this lumpy mixture into muffin cases and bake 20-25 minutes.
When cooked, tops should spring back to your touch.
Enjoy!
LEMON-RASPBERRY MUFFINS
60g butter
approx. 120ml milk
1 large egg
200g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarb of soda
150g caster sugar,
1/4 teaspoon salt
150g raspberries
juice and finely chopped zest of 1
lemon
12-bun muffin tray lined with paper cases
Pre-heat oven to 200c/gas mark 6
Melt butter and set aside to cool.
Stir together, in a largish bowl, the flour, baking powder, bicarb, sugar, salt and zest.
In measuring jug, pour in lemon juice then enough milk to come up to the 200ml mark (and it will curdle, that is fine), then beat in the egg and melted butter.Pour into the dry ingredients and stir briefly, the batter should be just combined.
Fold in the raspberries, spoon this lumpy mixture into muffin cases and bake 20-25 minutes.
When cooked, tops should spring back to your touch.
Enjoy!
