-
- Prep
- 15 minutes
-
- Total
- 25 minutes
-
- Serving
- 12
Ingredients
| 2 cups self raising flour |
| 1 cup brown sugar |
| 2 large eggs |
| ½ (half) cup canola oil |
| 1 cup of Liddells Lactose Free Milk |
| 1 tsp of lemon juice |
| 1 tsp vanilla extract |
| 1 cup raspberries (fresh or frozen) |
Directions
Preheat oven to 170°C fanforced (190C conventional).Line a 12 hole muffin tin with paper cases.
Mix flour with brown sugar in a large bowl and set aside.
Whisk eggs with oil, milk, lemon juice and vanilla.
Gently stir into flour mix until just combined. The mixture will be thick and slightly lumpy. Do not over mix or your muffins will be tough.
Fold through the raspberries.
Place in 12 muffin cases. Bake in oven for 20 -25 minutes, until a skewer inserted comes out clean.
Remove from oven and cool on wire racks.
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