This is the outcome of some leftover raspberries that have been in the freezer for far too long.

A very easy and quick recipe for lemon and raspberry muffins.

If you don’t have raspberries, you can also use blackberries or blueberries or even cherries.

Happy Baking!

Ingredients

200g flour

50g oats

1 tsp baking powder

120g sugar

2 eggs

160ml milk

100ml oil 

Lemon zest from one lemon

200g frozen or fresh raspberries

Method

1. Preheat the oven to 180°C (fan) and line a 12-cup muffin tray with muffin liners.

2. Combine the dry ingredients in a bowl - flour, oats and baking powder.

3. Whisk together the sugar, eggs and lemon zest.

4. Mix in the dry ingredients.

5. Add the oil and milk.

6. Carefully fold in the raspberries.

7. Evenly distribute the batter into the liners, using an ice cream scoop.

8. Bake for about 25 min or until a toothpick comes out clean.

9. Leave to cool on a wire rack.