Glazed Lemon Muffins
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 10 people
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Difficulty level: 4 out of 4
16 Ingredients
Number of servings
10
- 1 cup plain flour
- 3/4 cup self raising flour
- 1teaspoons baking powder
- 1/2teaspoons baking soda
- 1/3teaspoons salt
- 1/2 cup coconut desiccated
- 1 cup natural yoghurt
- egg (large)
- 1/2 cup butter, melted
- 3/4 cup raspberries (fresh or frozen)
- 1 lemon, zest (for glaze)
- 2tablespoons lemon juice (for glaze)
- 4tablespoons caster sugar (for glaze)
- 1/2 cup sugar
- 1 lemon, juiced
- 1 lemon, zest
Description
Moist yummy lemon flavour with a raspberry burst.
Method
Step 1 of 7
Add the flours, salt, sugar, baking powder, baking soda and coconut to a bowl.
Step 2 of 7
In a separate bowl, add the egg, slightly beaten, yoghurt and mix to combine. Then add the lemon juice and zest.
Step 3 of 7
Add the dry mix to the wet mix and gently mix until combined, don't overmix.
Step 4 of 7
Add to a greased muffin tin and poke the raspberries in so they are covered in batter and not visible. Bake at 190 degrees for 22-25 mins until golden and the muffin springs back when pressed.
Step 5 of 7
Meanwhile combine the lemon juice, lemon zest and sugar in a saucepan and stir over low heat until the sugar dissolves and a thick glaze is achieved. Be careful it doesn't turn to toffee. Hint, double this quantity if you want lots of glaze.
Step 6 of 7
Coat the tops of the warm muffins with the glaze using a pastry brush and cool. Enjoy with a lovely hot drink. You'll get the raspberry surprise as you bite into them.
Step 7 of 7
Melt the butter and add to the wet mix until incorporated
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.