Raspberry yoghurt muffins

Soft, lemony yoghurt muffins bursting with juicy raspberries. Quick to make, wonderfully fluffy, and absolutely packed with flavour – perfect for raspberry season!

Makes 12 muffins.

Ingredients for raspberry yoghurt muffins:

• 300 g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 130 g caster sugar
• 2 large eggs
• 250 ml Greek or natural yoghurt
• 1/2 cup sunflower or rapeseed oil
• zest of 1 lemon
• 350 g raspberries (fresh or frozen)

All ingredients should be at room temperature.

In a bowl, whisk together the eggs, oil, sugar, yoghurt, and lemon zest until combined. Sift in the flour, baking powder, and bicarbonate of soda directly into the mixture. Gently mix with a whisk or spatula until just combined. Add the raspberries and fold in carefully.

Divide the batter evenly between 12 muffin cases, filling them almost to the top.

Bake at 175°C for about 25 minutes, or until a skewer inserted comes out clean. Remove and allow to cool.

Ingredients for lemon icing:

• 1 cup icing sugar
• 3 tablespoons lemon juice

Mix together until smooth, adjusting consistency as needed. Drizzle over the cooled muffins and decorate each with a raspberry.

Enjoy!