Muffin Mania 2: Raspberry, Lemon and Chocolate muffins

The sweet kind this time!

Day 2 of my muffin mania leads me to a more traditional style of muffin… yummy desert. Also super simple to make, also very flexible, and we’re going to pretend also very healthy. Well, I used some wholemeal that must count right? And fruit! So we’re going to pretend this is healthy goodness anyways. It was pretty light when eating.

For the recipe you will need:

a bowl


muffin tray (lightly greased with healthy spray)


  • 1 lemon
  • 1/2 cup sugar
  • 1 cup low fat milk
  • 1/3 cup canola oil
  • 1 egg
  • 1 tsp vanilla extract
  • a little pinch of cinnamon
  • 1 .5 cups regular flour
  • 1/2 cup wholemeal flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1.5 cups frozen raspberries (thawed)
  • chocolate chips (as many as you want)
So pretty simple again: in a large bowl dump in the sugar, a pinch of cinnamon and the vanilla. Then add in some finely grated lemon peel and the juice of half a lemon. Mash it all around. After that add in the following wet ingredients: egg, milk, and oil. Whisk. Then slowly add in all the flour. Keep whisking so no lumps. Once the flour is combined, add in the baking powder and soda, plus a pinch of salt.
The mixture should be wet but just stick slightly as well, so that the folds when you stir dissipate slowly. Now add in your totally thawed raspberries. They will disintegrate quickly and turn the mixture pinkish. After that add in your chocolate chips and start spooning into the muffin tin. Bake until tops are brown (roughly 20 mins).
Enjoy x

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