1Lemon, Juice and Zest (about 60 ml - 1/4 cup of juice)
1/2cup (120ml)Canola Oil
1cup (100gr)Raspberries, fresh or Frozen
Preheat your oven on 180'C/350'F. Line a Muffin tray with muffin paper cups.
In a large bowl, mix the dry ingredients: Plain Flour, Caster Sugar, Baking Powder and Baking Soda.
In a seperate bowl, whisk together the wet ingredients: Eggs, Sour Cream, Lemon Juice, Lemon Zest and Canola Oil.
Slowly add the dry ingredients to the wet ingredients while whisking. Stir until combined.
Genlty fold in the Raspberries (see note 1 if using frozen raspberries), then pour the batter into the muffin cups.
Bake for 15 to 20 minutes, or until the tip of a knife comes out clean. Leave to cool down before eating.
Keep in an air-tight container for up to 3 days, or freeze individually for up to 2 months.
If using frozen raspberries, take them out of the freezer about 30 minutes before making the recipe so that they are not completely frozen when folded in the batter. If added directly into the batter from the freezer, they will start freezing the batter around them, making it hard to homogeneously fold them in.
(*) Edit June 2020: as mentioned in the article, this is a low-sugar recipe and the muffins are more on the tart than sweet side. If you would prefer something a bit sweeter, you can absolutely increase the quantity of sugar to suit your personal taste! Some of you have also sprinkled some sugar over the muffins before baking them and had great results.