Do your kids love muffins? These Honey And Raspberry Muffins are a great option (even for fussy eaters).
They are nut free, making them perfect for the lunchbox, while also being ideal for adults as a healthy morning tea.
While muffins aren’t an everyday food, these are high in fibre and contain no added white sugar, making them a much healthier option than a supermarket or café-style muffin.
If you love recipes like this, you’ll love the meals on the 28 Day Weight Loss Challenge.
- Olive oil spray
- 1 1/3 cups plain wholemeal flour
- 1/2 tsp baking powder
- 1 cup fresh or frozen raspberries
- 2 free-range eggs
- 1/4 cup milk
- 1/4 cup butter, melted
- 2 tbsp honey
- 1 tsp lemon zest
Preheat oven to 180C. Lightly spray 6 muffin moulds with cooking oil spray or line with baking paper.
Combine all the dry ingredients in a bowl. Stir through raspberries till all ingredients are well combined.
Lightly whisk the eggs, butter, milk, honey and zest. Add to dry ingredients and stir till just combined (do not over mix, or muffins will be tough).
Divide mixture between muffin moulds and bake for 20-22 minutes until a skewer inserted into the centre comes out clean.
Cool on a wire rack and then store in an airtight container in the fridge.