I’m on a mission to use up some things in my kitchen. You know how you go grocery shopping every week and food starts to accumulate in your cupboards until you have to start using it in order to fit new food in? Yeah, that’s where I am right now.
I’ve got a bag of lemons that I have no idea what to do with, along with half a container of plain yogurt. I’ve also had a bag of frozen raspberries taking up real estate in my freezer for months. Add to that a late Sunday night hankering for something sweet and you’ve got some lemon raspberry muffins.
These muffins are very low in sugar and fat (for a muffin) and flavourful, but not too sweet. If you like a sweeter muffin, you can increase the sugar to taste. I think that cranberries would work equally well in this recipe in place of the raspberries. If you try it, let me know how it worked out.
Makes 12 regular muffins
2 cups all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. canola oil (or other cooking oil)
1 1/4 cups plain yogurt
2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
3/4 cup fresh or frozen raspberries
- Preheat the oven to 375°F. Grease a muffin tray and set aside.
- Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the centre of the dry ingredients.
- In a separate bowl, mix together the oil, egg, yogurt, zest and lemon juice. Pour into the well in the dry ingredients and stir just until mixed. Add the raspberries and stir until evenly mixed.
- Fill the muffin tin cups about 2/3 full and place in the oven and bake for 20 minutes, or until just starting to brown. Cool in the pan or on a rack.