Search

Lesley Waters' raspberry and banana muffins

(20 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Lesley Waters' raspberry muffins
Lesley Waters' raspberry muffins
  • Makes: 12

  • Prep time:

  • Cooking time:

    (plus cooling)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Nothing beats homemade muffins! Try this gorgeous batch of raspberry and banana ones, from top chef Lesley Waters

Ingredients

  • 225g/8oz self raising flour
  • 1 tsp baking powder
  • 50g/1 oz caster sugar
  • 2 medium eggs
  • 50ml/2 fl oz olive oil
  • 200ml/7 fl oz lacto-free raspberry yogurt
  • 85g/3oz raspberries
  • 2 small bananas chopped

The secret to a light muffin is don't over-mix the ingredients

Method

  1. Preheat the oven to 180C/350F/Gas Mark 4.
  2. Lightly grease 12 wells of a non-stick muffin tin.
  3. Sieve the flour and baking powder into a large mixing bowl and stir in the sugar.
  4. In a measuring jug, mix together the eggs, oil and yogurt. Pour this mixture into the flour and sugar mixture and gently mix together until just combined.
  5. Gently fold in the raspberries and banana chunks.
  6. With a spoon, divide the mixture evenly into the prepared muffin tins.
  7. Bake for approximately 20 minutes, or until risen and golden brown.
  8. Allow the muffins to cool in the tin for a few minutes before removing. Best served warm.

Your rating

Average rating

  • 3
(20 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99