Raspberry and lemon muffins recipe

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  • Serves 6
  • 15 mins to prepare and 30 mins to cook
  • 325 calories / serving
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RASPBERRY & LEMON MUFFINSHERO

Preheat the oven to Gas 6, 200°C, fan 180°C. Line a six hole deep muffin tray with paper cases.

Mix the oil, milk and egg together. Sift the flour and sugar into a bowl. Add the liquid and half the raspberries to the flour and briefly mix until just coming together. Spoon into the muffin cases and scatter over the remaining raspberries. Bake for 25-30mins.

Cool the muffins on a wire rack. Sift the icing sugar into a bowl, stir in lemon juice to make a runny icing. Drizzle the icing over the muffins and leave to set. Pack the muffins into an airtight container. They will keep for 2-3 days.

Need baking equipment? There's a great range of kids baking equipment at Tesco Direct including bowls, rolling pins and bakeware sets. See the range

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  • Ingredients

  • 4tbsp sunflower oil
  • 75ml milk
  • 1 large egg
  • 150g self raising flour
  • 100g caster sugar
  • 175g fresh or frozen raspberries
  • 4tbsp icing sugar, sifted
  • 2tsp lemon juice
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  • Energy 1382kj 325kcal 16%
  • Fat 10g 14%
  • Saturates 2g 10%
  • Sugars 41g 46%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 59.3g Protein 4.6g Fibre 2g

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