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Recipes Detail


LEMON POPPY RASPBERRY MUFFINS

Ingredients:

  • 1.75 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 3 tablespoons poppy seeds
  • 1/3 cup melted coconut oil/extra virgin olive oil
  • 1/2 cup honey
  • 1 cup Greek yoghurt
  • 2 teaspoons vanilla extract
  • 2 eggs, room temperature
  • Zest from 1 lemon
  • 1.5 cups frozen raspberries

Method:

  1. Preheat oven to 180°C, grease muffin tin and set aside
  2. In a large bowl, combine all dry ingredients until mixed together
  3. In a smaller bowl, whisk together oil & honey. Add eggs and beat. Add vanilla, yoghurt, lemon zest and beat.
  4. Add wet mixture to dry mixture and mix well with a spoon, then fold in raspberries
  5. Divide batter evenly among 12 muffin cups and bake for ~20-25mins (tops should be golden and when a toothpick is inserted it should come out clean)
  6. Let cool on a cooling rack, then carefully remove muffins and serve

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