03 June 2011

Lemon and Raspberry Muffins

I went to the market today and bought four punnets of slightly suspect raspberries for £1. Taking them home, I picked them over and discarded about 15% for suspect patches. The rest I rinsed thoroughly and dusted with sugar. I heated the oven to 180C.

Then, I mixed
4 tablespoons sunflower oil
200 ml milk
2 eggs

in a bowl, and added

300g self raising flour
200g sugar
Finely grated zest of a lemon
Stirring gently together.

When it seemed a bit dry, I added 2 tblspns plain yoghurt, and then tipped in the raspberries.
There was 3/4 full pint Pyrex bowlful by the time I had finished picking them over.

Stir quickly and lightly so as not to break the fruit up more.

I lined 2 bun tins of 12 with paper cases and filled them 3/4 the way up (roughly). I cooked them for about 20 minutes until golden and risen. I tried one when very hot, but it didn't come neatly out of its case. After ten minutes cooling on a rack, it came out neatly. Perfect breakfast food for tomorrow.

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