Here’s a simple variation of my basic muffins using a fresh summery combination of lemon and raspberry. There are some key differences: I reduced the amount of flour to get a moister muffin (at the expense of a nicely domed top because the batter will be runnier), reduced the amount the sugar to accommodate the sweetness of the lemon juice, and substituted half of the dairy (yoghurt in this case) for lemon juice. Steps-wise, this recipe is virtually identical to the basic one.
- 200g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 150g caster sugar
- 1/2 cup yoghurt
- Juice and zest of one lemon (yields approximately 1/2 cup of juice)
- 1 egg
- 100g raspberries, quartered.
Makes a dozen muffins.
Step 1: Preheat your oven to 200°C (400°F). Line your muffin tray with paper cups.
Step 2: In a large bowl, sift together the flour, baking powder and baking soda.
Step 3: In another bowl, mix together the sugar, yogurt, egg, and lemon zest and juice.
Step 4: Add the liquid mixture to the dry mixture. Fold gently until you get a lumpy batter.
Step 5: Fold in the quartered raspberries.You don’t have to mix them in thoroughly; it’s quite nice to have some of the pale batter streaked with pink.
Step 6: Fill each muffin cup only three-quarters full. You can use a tablespoon or a disher to help you do this. Bake for 22 minutes.
Admittedly, these muffins do come out of the oven looking more like cupcakes because of the moistness and flatter tops. I guess I’d still call them muffins because the mixing of dry and wet ingredients separately and then combining them is known as the “muffin method.” Whatever they’re called, these little cakes taste fresh and fruity and are great to have with tea.