I love the combination of lemon and raspberry but don't see many products with these flavors. The raspberry is sweet and tart, I love the bright bursts of pink the fruit gives the little cakes. The lemon is such a classic muffin flavor. I use the zest and juice of two lemons in this recipe to give a really zing. The addition of the seeds on top of the muffins add some crunch, but these are totally optional.
Muffins are a perfect additions to a lunchbox or a picnic. They are a little more sturdy than cupcakes and the size of these make them perfect for packing into little tubs. Once you have made these a couple of times, you can easily change the flavors to match your tastes. You can leave out the raspberry and add poppyseeds for a classic lemon and poppyseed muffin. You can even top with a drizzle of lemon icing. If I don't have raspberries to hand, I love adding blueberries—they taste so delicious with the lemon.
- 200g Self-Raising Flour
- 75g Sugar
- 1/4 teaspoon Salt
- 200 ml Plant Milk
- 2 Lemons
- 30 ml Vegetable Oil
- 50g Raspberries
- 50g Mixed seeds (optional)
1. Pre-heat the oven to 175°C and grease a 12 hole muffin tin.
2. In a mixing bowl, add the flour, sugar, salt, zest of 2 lemons and raspberries.
3. In a jug, add the milk, oil and juice of two lemons.
4. Add the wet ingredients into the flour.
5. Mix until combined and you have a smooth batter.
6. Spoon evenly between the 12 holes of the muffin tin.
7. Top each muffin with a sprinkle of seeds.
8. Bake for 20 minutes until pale golden and springy to touch.
9. Allow to cool in the tin before removing.
Also by Katharine: Vegan Biscoff Rocky Road Bars
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Photo: Katharine Hopkins