Lemon-Raspberry Muffins

Name: Lemon-Raspberry Muffins
Yield: Makes 12
Ingredients: juice and finely chopped zest of 1 lemon; approximately 120 ml milk; 150 g caster sugar; ¼ teaspoon salt; 2 teaspoons baking powder; ½ teaspoon bicarbonate of soda; 60 g butter; 200 g plain flour; 150 g raspberries; 1 large egg

Preparation info

Makes
12

Difficulty
Easy

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

I think of these more as teatime muffins than breakfast ones, but please don’t feel constrained by my prejudices (and it’s not often you’ll hear me say that).

Ingredients

60 g butter
200 g plain flour
2 teaspoons

Cake
Vegetarian
Breakfast

Method

Preheat the oven to 200°C/gas mark 6.

Melt the butter and set it aside to cool. Stir together, in a largish bowl, the flour, baking powder, bicarb, sugar, salt and zest. In a measuring jug, pour in the lemon juice, then enough milk to come up to the 200ml mark (and it will curd