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.

An old fashioned favourite – raspberry coconut slice

When the going go mad, the cooking goes comfort. This is another from my trusty bible – Campion & Curtis in the kitchen.

Raspberry coconut slice

  • 90g butter
  • 90g caster sugar
  • 1 egg
  • 60g SR flour
  • 90g plain flour


  • 2 eggs
  • 75g caster sugar
  • 180g desiccated coconut
  • 125ml raspberry jam
  1. preheat oven to 180C
  2. For the base cream butter and sugar, add egg.
  3. Add flours then spread mixture in a lined lamington tin
  4. Bake for 15-20mins or until golden brown
  5. For the topping beat eggs, sugar and coconut
  6. To put together remove baked slice from oven then spread with jam
  7. Spread with the coconut topping and bake for a further 20 mins
  8. Cool in tin, slice into 12 squares