Ingredients:
120g caster sugar
235g buttermilk
1 lemon
1 egg
1 tsp vanilla extract
235g self raising flour
235g wholemeal spelt flour
pinch of salt
355g raspberries
Method:
Preheat oven and line muffin tins.
Peel zest from lemon in straight strips.
Pulse zest and sugar until combined.
Add vanilla, egg and buttermilk.
Combine flours and salt.
Fold in buttermilk.
Mix in raspberries.
Divide into muffin tray.
Bake for 20 minutes until golden brown.
Cool on wire rack.
I loved how these muffins turned out and I can't wait to try the recipe with different flavours, like forest fruits, cinnamon or raisins.
Until Next Time,
Zoe
xx