Summer always gives me the urge to eat healthy foods, and I love it! I like to find healthy recipes, and that happens a lot more during the Summer when I actually have time to bake. Recently I tried out a recipe for lemon and raspberry muffins, and they turned out delicious. This led me to deciding to share the recipe, which I originally got from www.eatingwell.com but made a few changes to!
120g caster sugar
1 tsp vanilla extract
235g self raising flour
235g wholemeal spelt flour
pinch of salt
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.