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Before you jump to Raspberry and Lemon Mini Muffins recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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Choose water over other refreshments. Soda and coffee, when consumed in moderation, aren’t that bad. Getting all your hydration from them is a horrendous idea. Ingesting water instead of other kinds of drinks is a good way to help your body in its health and hydration. This also helps you decrease your caloric intake by hundreds of points without requiring you to buy and eat gross diet foods. Water is ordinarily one of the keys to really reducing your weight and getting healthy.
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We hope you got benefit from reading it, now let’s go back to raspberry and lemon mini muffins recipe. You can cook raspberry and lemon mini muffins using 9 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Raspberry and Lemon Mini Muffins:
- You need 2 cups plain flour
- Provide 1/2 cup brown sugar
- Provide 2 teaspoons baking powder
- Get 180 g soften butter
- You need 2 eggs
- You need 1 cup natural yoghurt
- You need 1 teaspoon vanilla essence
- Get 200 g fresh or frozen raspberries
- Prepare zest of 1 whole medium lemon
Instructions to make Raspberry and Lemon Mini Muffins:
- Preheat oven at 170°C and lightly spray and dust 2x 24 holed mini muffin tin.
- In a large bowl beat sugar and butter until well combined. Add yoghurt and vanilla essence, again beat well. Add one egg at a time beating well before adding the next.
- Sift flour, baking powder and mix well with wet ingredients. Add the raspberries and zest of the lemon. Folding into mixture.
- Using two spoons scope an amount of mixture into each hole using the other spoon to scrap off. Place in the oven for 20 minutes. This recipe makes approx 40 mini muffins. I have also used this same recipe as a loaf, requiring 30 minutes cooking time.
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