Another yummy muffin recipe I have made recently was this one. Last week when I dropped my daughter to her class I saw this notice on the whiteboard.
"Mum's Morning Tea 10:00am Wednesday"
That day! Somehow I hadn't noticed this on the days previous. Oh no!
I guess I could have just popped down to the local IGA and bought a packet of biscuits, but honestly, that just didn't occur to me. I just asked myself, what was the quickest thing I knew how to make. Muffins! I raced home and whipped up this quick recipe. They were on the morning tea table at school just minutes after coming out of the oven. Perfect.
I'll be honest, the kids did not love them, but the mums did. Loved them! With high praise for my muffins and high praise for my daughters schoolwork, it turned out to be a very unexpected and pleasant morning.
Raspberry and Lemon Muffins
makes 16 - 20 muffins
• 275 grams plain flour
• 100 grams caster sugar
• 1 tablespoon baking powder
• a pinch of salt
• 210 ml milk
• 1 egg (lightly beaten)
• 75 grams butter (melted)
• 1 tablespoon lemon juice
• 150 grams raspberries or blueberries
• 1 teaspoon lemon zest (finely chopped)
Preheat the oven to 190 degrees. Grease and flour two 12 hole muffin tins. In a large bowl, mix together the flour, sugar, baking powder and salt. In a small bowl or jug, mix together the milk, egg, melted butter and lemon juice with a whisk, until well combined. Pour the milk mixture over the dry ingredients and stir gently to combine. Add the berries and lemon zest, halfway through mixing. Do not over mix. The mixture will be a bit lumpy. Use a tablespoon to put into muffin tins. Bake for 25 minutes or until golden.
