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Raspberry and Lemon Mini Muffins
Raspberry and Lemon Mini Muffins

Before you jump to Raspberry and Lemon Mini Muffins recipe, you may want to read this short interesting healthy tips about Stamina Raising Snacks.

We are all aware that consuming healthy foods can help us really feel better in our bodies. Increasing our consumption of sensible foods while decreasing the intake of unhealthy types contributes to a more healthy feeling. A bit of pizza doesn’t have you feeling as healthy as eating a fresh green salad. Selecting healthier food choices can be tough if it is snack time. Finding goodies that will help us feel better and increase our energy levels often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks that you can use when you need an instant pick me up.

If you’re looking for a speedy snack, you can’t go completely wrong with a whole grain one. Starting your working day with a piece of whole grain bread toasted can give you that additional boost you need to get going. Eating on the run can be healthier with whole fiber chips and crackers. Choosing whole grain foods is always far better than eating the processed grains we commonly come across in our grocery stores.

There are lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Choosing to live a healthy way of life can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to raspberry and lemon mini muffins recipe. To cook raspberry and lemon mini muffins you need 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Raspberry and Lemon Mini Muffins:
  1. Use 2 cups plain flour
  2. Get 1/2 cup brown sugar
  3. Take 2 teaspoons baking powder
  4. Use 180 g soften butter
  5. You need 2 eggs
  6. Prepare 1 cup natural yoghurt
  7. Use 1 teaspoon vanilla essence
  8. Take 200 g fresh or frozen raspberries
  9. Provide zest of 1 whole medium lemon
Steps to make Raspberry and Lemon Mini Muffins:
  1. Preheat oven at 170°C and lightly spray and dust 2x 24 holed mini muffin tin.
  2. In a large bowl beat sugar and butter until well combined. Add yoghurt and vanilla essence, again beat well. Add one egg at a time beating well before adding the next.
  3. Sift flour, baking powder and mix well with wet ingredients. Add the raspberries and zest of the lemon. Folding into mixture.
  4. Using two spoons scope an amount of mixture into each hole using the other spoon to scrap off. Place in the oven for 20 minutes. This recipe makes approx 40 mini muffins. I have also used this same recipe as a loaf, requiring 30 minutes cooking time.

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