A couple of weeks ago I was doing a bit of baking for work and was asked to make this lemon yogurt anything cake with blueberries. I’d never used yoghurt in a cake before and everyone said how moist and delicious it was so I’ve been dying to make a gluten free version. I’ve adapted the recipe from Smitten Kitchen so it’s gluten free, and love the combination of lemon and raspberry so decided to use them instead of blueberries. The yoghurt in these muffins gives them a tangy flavour and fluffy texture.
Yoghurt, Lemon and Raspberry Muffins
Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 12 muffins
- 200g plain gluten free flour (I used Doves Farm)
- 2 tsp gluten free baking powder
- ½ tsp salt
- 230g plain yogurt
- 215g caster sugar
- 4 medium free range eggs
- Finely grated zest of 2 lemons
- ½ tsp pure vanilla bean paste
- 120 ml vegetable oil
- 1 tbsp plain gluten free flour
- 200g raspberries
- 2 tbsp caster sugar
- Juice of 2 lemons
Preheat the oven to 180°C and line a muffin pan with cases.
Sift together the flour, baking powder, and salt into a bowl. In another bowl, add the yogurt, sugar, eggs, lemon zest, vanilla bean paste and oil and stir together until combined. Slowly whisk the dry ingredients into the wet ingredients adding a couple of spoonfuls at a time. Mix the raspberries with the tablespoon of flour, and fold them very gently into the muffin mix. Divide the mixture between the muffin cases and bake for about 20 minutes, or until a cake tester placed in the center of the muffin comes out clean.
Whilst the muffins are cooking, place the lemon juice and remaining caster sugar in a small pan over a low heat until the sugar dissolves and the mixture is clear. Set aside.
When the muffins are done prick the top with a toothpick (this will help the syrup go into the muffin), spoon the lemon-sugar mixture over and allow it to soak in.
Allow the muffins to cool completely and serve with a nice cup of tea.