Lesley Waters’ raspberry and banana muffins recipe

Click to rate
(100 ratings)
Sending your rating
  • Vegetarian
makes: 12
Skill: medium
5-a-day: 2
Prep: 10 min
Cooking: 20 min
(plus cooling)
  • We earn a commission for products purchased through some links in this article.
  • 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/1¾ 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

    Method

    • Preheat the oven to 180ºC/350ºF/Gas Mark 4.

    • Lightly grease 12 wells of a non-stick muffin tin.

    • Sieve the flour and baking powder into a large mixing bowl and stir in the sugar.

    • 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.

    • Gently fold in the raspberries and banana chunks.

    • With a spoon, divide the mixture evenly into the prepared muffin tins.

    • Bake for approximately 20 minutes, or until risen and golden brown.

    • Allow the muffins to cool in the tin for a few minutes before removing. Best served warm.

    Top tip for making Lesley Waters’ raspberry and banana muffins

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

    Click to rate
    (100 ratings)
    Sending your rating