Ode to Nigella 9 – Lemon Raspberry Muffins

You know the whole cupcake phenomenon? I don’t really get it. I’m not a big fan of the little cake – the cupcake, the muffin, the the… friand. They just don’t really do it for me. If I’m eating cake I want a decent slice of it. A slab preferably. But then I see their value in being a self-contained unit – you get cake, you get icing, you get it all in a nice little package. Just like these.

Lemon-Raspberry Muffins

  • 60g butter
  • 200g plain flour
  • 2tsp baking powder
  • 1/2tsp bi-carb
  • 150g caster sugar
  • 1/4tsp salt
  • juice and finely grated zest of 1 lemon
  • approximately 120ml milk
  • 1 large egg
  • 150g raspberries
  1. Preheat the oven to 200C
  2. Melt the butter and set aside to cool
  3. Combine all the dry ingredients and lemon zest in a bowl
  4. Squeeze the lemon juice into a measuring jug then add enough of the milk to make up 200ml (it will curdle, which is fine)
  5. Add the egg and butter to the milk mixture
  6. Fold into the dry ingredients until just mixed
  7. Fold in raspberries
  8. Spoon into muffin tin and bake for 25 minutes
  9. Cool in tin for a few minutes then on a wire rack
  10. Makes 12 small muffins.