Honey And Raspberry Muffins
Servings
6muffins
Servings
6muffins
Ingredients
  • Olive oil spray
  • 1.3cups plain wholemeal flour
  • 1/2tsp baking powder
  • 1cup fresh or frozen raspberries
  • 2 free-range eggs
  • 1/4cup milk
  • 1/4cup buttermelted
  • 2tbsp honey
  • 1tsp lemon zest
Instructions
  1. Preheat oven to 180C. Lightly spray 6 muffin moulds with cooking oil spray or line with baking paper.
  2. Combine all the dry ingredients in a bowl. Stir through raspberries till all ingredients are well combined.
  3. Lightly whisk the eggs, butter, milk, honey and zest. Add to dry ingredients and stir till just combined (do not over mix, or muffins will be tough).
  4. Divide mixture between muffin moulds and bake for 20-22 minutes until a skewer inserted into the centre comes out clean.
  5. Cool on a wire rack and then store in an airtight container in the fridge.
Recipe Notes

This recipe comes from ourĀ Fussy Kids eBook. As with all of our children’s recipes, we don’t count the calories as we are focused purely on flavour and nutrition.

Print Recipe
Honey And Raspberry Muffins
Nut-free honey and raspberry muffins
Course Snacks
Cuisine Muffins
Servings
muffins
Ingredients
  • Olive oil spray
  • 1.3 cups plain wholemeal flour
  • 1/2 tsp baking powder
  • 1 cup fresh or frozen raspberries
  • 2 free-range eggs
  • 1/4 cup milk
  • 1/4 cup butter melted
  • 2 tbsp honey
  • 1 tsp lemon zest
Course Snacks
Cuisine Muffins
Servings
muffins
Ingredients
  • Olive oil spray
  • 1.3 cups plain wholemeal flour
  • 1/2 tsp baking powder
  • 1 cup fresh or frozen raspberries
  • 2 free-range eggs
  • 1/4 cup milk
  • 1/4 cup butter melted
  • 2 tbsp honey
  • 1 tsp lemon zest
Nut-free honey and raspberry muffins
Instructions
  1. Preheat oven to 180C. Lightly spray 6 muffin moulds with cooking oil spray or line with baking paper.
  2. Combine all the dry ingredients in a bowl. Stir through raspberries till all ingredients are well combined.
  3. Lightly whisk the eggs, butter, milk, honey and zest. Add to dry ingredients and stir till just combined (do not over mix, or muffins will be tough).
  4. Divide mixture between muffin moulds and bake for 20-22 minutes until a skewer inserted into the centre comes out clean.
  5. Cool on a wire rack and then store in an airtight container in the fridge.
Recipe Notes

This recipe comes from ourĀ Fussy Kids eBook. As with all of our children's recipes, we don't count the calories as we are focused purely on flavour and nutrition.