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Lemon and raisin muffins

Quick and easy free from lemon and raisin muffins great for any snack or lunchtime treat.

The Method

Preheat oven to 200 degrees, line your baking tins with muffin cases.

In a bowl place the eggs and sugar whisk until combined, add the salt, vegetable oil, milk and lemon and continue to whisk.

Gradually add the baking powered and flour keep whisking until no lumps are found finally add the raisins and stir.

fill your cake cases around 3/4 full, then place in the middle of the oven and cook for around 15 minutes, to check if cooked place a skewer in the middle and if it comes out clean they are ready.

Specifications

  • wheat icon12 Servings
  • wheat iconReady In 30
  • wheat iconAverage Cost:
  • wheat icon Calories Per Serving

Ingredients Required

  • 2 medium eggs
  • 1 flat tsp salt
  • 420 grams self raising flour
  • 220 grams caster sugar
  • 100 ml vegetable oil
  • 260 ml lactose free milk
  • 8 tsp lemon juice
  • 1/2 tsp baking powered
  • 120 grams raisins

Allergies & Intolerance

  • lactose iconLactose Free
  • wheat iconWheat Free
  • gluten iconGluten Free
* Disclaimer please check all your ingredients used as manufacturers products may vary
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