Age: 1 year +
Muffins are among my daughter’s favorite desserts, and I often experiment with new flavors. Today’s recipe for lemon and raspberry muffins was an instant hit. I adapted it from here by reducing the proportions and replacing white sugar with coconut sugar and coconut butter with cow butter. The muffins turned out fluffy, with an irresistible crust and slightly moist on the inside because of the raspberries, but definitely perfectly delicious. Try them if you have fans of this type of dessert at home, too.
Lemon and raspberry muffins
What you`ll need:
250 g flour
100 g coconut sugar (you can add more if you wish)
60 g butter, melted
100 g yogurt
1 tsp. backing powder
1 tsp. baking soda
pinch of salt
2 tablespoons lemon juice
200 g fresh or frozen raspberries
How to cook it:
Preheat the oven to 180° and prepare your muffin cups, I used 14 silicone muffin cups.
Remove the egg and yogurt from the fridge in advance, they have to be at room temperature before you start with recipe.
In a large bowl swift the flour and add the backing powder, salt and vanilla powder. Mix well and leave aside.
Put the baking soda in the yoghurt and stir until it starts to rise. In a bowl, whisk the egg and sugar, add the butter, yoghurt and lemon juice, and stir.
Add the wet mixture to the dry mixture and stir but don`t overdo it – just enough so the ingredients are well mixed. Finally, put the raspberries and mix again.
Pour the mixture into the muffin cups (fill up to ¾ of the cups) and bake for 20-25 minutes or until they are ready – check with a toothpick. Transfer to a grid to cool and then enjoy your perfect Lemon and raspberry muffins.