Raspberry Muffins Recipe | Mindful, Adaptable & Delicious! | Cupcake Jemma

Time for another Mindful Bake, and this week Sally is going back to basics again with this Mindful Muffins recipe. This Muffin recipe is by far the best you'll ever find, it uses Olive Oil to add richness and flavour to the sponge so no more bland boring Muffins for you! It's simple, quick and doesn't use any fancy equipment so you can enjoy making them with zero stress! Plus the chances are you have all the ingredients that you need already!

We love to leave these Muffins plain but feel free to add whatever additions you like, take a look below for some examples. And remember to keep sharing your photos over on Instagram using #cupcakejemma so we can see and share.

Happy Mindful Baking Y'all!
x

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For 12 Muffins
Preheat Oven to 170C (fan assisted)
250g Caster Sugar
Zest of 2 Lemons
3 Large Eggs
250ml Whole Milk
250ml Light Olive Oil
375g Plain Flour
2 tsp Baking Powder
1/4 tsp Salt
100g Fresh Raspberries
100g White Chocolate Chips

Try mixing up your flavours:
Lemon and Blueberry
- Add 100g or fresh or frozen Blueberries

Chocolate and Orange
- Switch out the Lemon Zest for Orange Zest
- Add 100g whatever chocolate chips you like

Cinnamon Apple and Pecan
- Add 1 tsp Ground Cinnamon
- Chop up 1 Small Apple into cm diced
- Add 100g chopped Pecans
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