Raspberry Heart Muffins

Seriously these are sooooooo good!

Raspberry Heart Muffins
Makes 12

Cooking Spray
2 cups plain flour
3/4 cups sugar
2 tsp baking powder
zest of 1 lemon
75g butter
1 cup milk
1 tbsp lemon juice
1/4 cup raspberry jam (i used fruit of the forest)

Topping
1/4 cup lemon juice
1/4 cup sugar

Preheat oven to 200c

Spray a standard 12 cup muffin pan with cooking spray.
In a large bowl, combine the flour, sugar and baking powder. Add the lemon zest and set aside.
Melt the butter, stir in the milk, 1 tbsp of lemon juice and egg. Make a well in the centre of the dry ingredients pour in the liquid and mix gently. Spoon into a prepared muffin pan.

Using a teaspoon, place a dollop of jam on the top of each muffin and bake for 18-20 minutes or until done.

Mix together the second measure of lemon juice and sugar and spoon over the top of each muffin. Add a sprinkle of sugar for a bit of crunch. Dust with icing sugar before serving.

Gluten Free
Replace plain flour with 2/12 cups gluten free flour mix and use 2 1/2 tsp gluten free baking powder and 1/2 tsp guar gum or xanthan gum.

The consistency should be a thick batter. Add a little more flour if necessary - the absorbency of the flour varies.

Gluten free raspberry hearts rise well, and have none of the bitter aftertaste that is often associated with gluten free baking.

Dairy Free
use dairy free spread instead of butter and soy or rice milk.


Edited by .Mel

Thanks .Mel, made these today, they were so YUMMY! I usually make crunchy lemon muffins, and these are even BETTER!