Lemon Raspberry Muffins

🧂 Ingredients

• 125 ml (½ cup) vegetable oil
• 160 g (⅔ cup) caster sugar
• 2 eggs

  room temperature
• finely grated zest from 2 lemons
• 125 ml (½ cup) buttermilk

  see notes
• 65 g (¼ cup) lemon juice
• 250 g (1 ⅔ cups) plain flour
• pinch of salt
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 125 g raspberries

  fresh or frozen
• raw sugar

  for sprinkling on top, optional

Instructions

• 1 Preheat oven to 190° degrees celsius (fan-forced).
  
  Line a 12 hole muffin tray with muffin cases.
• 2 Whisk the vegetable oil, caster sugar, eggs and lemon zest together in a large
  bowl.
  
  If using a Thermomix: Mix for 10 seconds, Speed 6.
• 3 Add the buttermilk and lemon juice and mix until combined.
  
  If using a Thermomix: Mix for 10 seconds, Speed 2.
• 4 Fold through the sifted plain flour, salt, baking powder and bicarbonate of
  soda, until just combined (be careful not to over mix- the mixture can still be
  a little lumpy).
  
  Gently fold through the raspberries.
  
  If using a Thermomix: Mix for 15 seconds, Speed 5 (using the spatula through the
  MC hole to help mix).
  
  Fold the raspberries through with the spatula.
• 5 Spoon into the prepared muffin cases.
  
  Sprinkle with raw sugar (optional).
• 6 Bake for 15-20 minutes or until they spring back when touched lightly in the
  centre.
• 7 Allow to cool for 5 minutes before transferring to a wire rack to cool
  completely.

Nutrition Info