Rich, sweet and fruity these raspberry poppy seed muffins are no ordinary muffin. They're lactose-free for a start. They have a firm but light texture and a nice crunch of poppy seeds. The raspberries add little bursts of tart fruitiness which nicely punctuate the sweetness of the bakes.
250mlraspberry yoghurt(I used 2 x 125 ml tubs of lactofree)
35gpoppy seeds
1pinchcream of tartar
315gflour(I used half organic wholemeal, half organic plain white)
1tspbicarbonate of soda (baking soda)
½tspbaking powder
1pinchsea salt
170gfresh raspberries
Instructions
Cream the butter with the sugar until light and fluffy.
115 g unsalted butter - softened, 200 g golden caster sugar
Separate the eggs. Add the yolks to the butter, place 2 whites in the fridge for later use and add 3 whites to a clean bowl.
5 eggs - separated
Beat the egg yolks into the butter mixture together with 2 tsp of vanilla extract.
2 tsp vanilla extract
Beat in the yogurt and poppy seeds.
250 ml raspberry yoghurt, 35 g poppy seeds
Whisk the three egg whites with a pinch of cream of tartar until stiff peaks form.
1 pinch cream of tartar
Stir ⅓ into the yogurt mixture, then fold in the remainder.
Sift in the flours, bicarbonate of soda, baking powder and salt.
315 g flour, 1 tsp bicarbonate of soda (baking soda), ½ tsp baking powder, 1 pinch sea salt
Fold in as gently as possible followed by the raspberries.
170 g fresh raspberries
Divide the batter between 16 muffin holes lined with cases.
Bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for 25 minutes. Leave to cool for a few minutes then turn out onto a wire rack to cool completely.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.