Disse Sitron- og bringebærmuffins are super-simple egg-free, dairy-free, and refined sugar-free muffins that you can make in just 30 minutes.
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Sitron- og bringebærmuffins
Disse Sitron- og bringebærmuffins are super-simple egg-free, dairy-free, and refined sugar-free muffins that you can make in just 30 minutes.
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porsjoner: 12 muffins
Kalorier: 225.6 kcal
Ingredienser
- 2 kopper Selvhevende mel - (merknad 1)
- ½ cup Olivenolje med mild smak - (merknad 2)
- ½ cup Meierifri yoghurt - (merknad 3)
- 3 ss Sitronsaft - omtrent en stor sitron
- 5 ss Mandel-melk
- 1 cup Uraffinert rørsukker - (merknad 4)
- 1 spiseskje Sitronskall - fra den forrige sitronen for å lage sitronsaft
- 1 ½ teskje Vaniljeekstrakt
- 1 cup bringebær - (merknad 5)
Valgfritt
- ½ teskje Salt
- ½ teskje Mandelekstrakt
Instruksjoner
- Forvarm ovnen til 180 °C. Kle en muffinsform med 12 hull med papirformer. Smør papirformene lett med oljespray. Sett til side.
- In a mixing bowl squeeze the juice from the lemons, to get the amount needed. Remove any lemon seeds from the juice if some dropped in the bowl.
- In the same bowl, grate the lemon zest using the previous lemons and a hand grater. You can skip this if you don't like the tangy flavor of lemon zest.
- Whisk in olive oil, yogurt, milk, sugar, vanilla extract, and almond extract if used.
- Vend inn selvhevende mel og salt hvis brukt. Bruk en slikkepott til å blande det inn og danne en glatt muffinsrøre.
- Fold in fresh raspberries and stir, pressing on the berries to break them in small pieces in the muffin batter. This distribute more raspberry falvor all other the muffin crumb and prevent big pieces of raspberries that make the crumb uncooked/wet on those spots. Stir until evenly incorporate
- Fordel røren jevnt i de 12 muffinshullene.
- Stek muffinsene på midterste rille i ovnen i 22–25 minutter ved 180 °C, til en tannpirker stukket i midten kommer ut ren og gyllenbrun på utsiden.
- La muffinsene avkjøles helt på en rist.
Valgfri glasur
- Hvis du vil, rør 1/2 kopp melis med 1 spiseskje sitronsaft til det er tykt, og drypp over de avkjølte muffinsene med en klype sitronskall.
Merknader
Merknader 11 kopp selvhevende mel tilsvarer 1 kopp hvetemel + 2 teskjeer bakepulver. For et glutenfritt alternativ, bruk min glutenfri omformer, men ikke glem bakepulveret. Oppskriften fungerer ikke med mandelmel eller havremel.
Merknader 2Enhver olje med lav smak kan brukes.
Merknader 3All yoghurt kan brukes; vi baker med melkefri kokosyoghurt.
Merknader 4: Any granulated sweetener can be used, like coconut sugar, demerara sugar, sugar, or brown sugar. You can decrease the sugar to 2/3 cup for a low-sugar option.
Merknader 5: Fresh raspberries work best in this recipe. If using frozen, smash the raspberries into tiny pieces before stirring into the batter so they form small bits and pieces.
Oppbevaring: Store the muffins in an airtight container in the fridge for up to 4 days. Freeze in airtight Ziploc bags for up to 1 month and thaw them at room temperature the day before.
Ernæring
Visning: 1muffin | Kalorier: 225.6kcal | karbohydrater: 34.3g | Protein: 2.9g | Fett: 9.7g | Mettet fett: 1.3g | Flerumettet fett: 1.2g | Enumettet fett: 6.6g | Natrium: 107.1mg | kalium: 47.2mg | Fiber: 1.3g | Sukker: 17.9g | A-vitamin: 4.2IU | Vitamin C: 6mg | Vitamin D: 0.1pg | Kalsium: 26.7mg | Stryke: 0.3mg | Magnesium: 7.8mg | Fosfor: 23.5mg | Sink: 0.2mg
Ingredienser og erstatninger
Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift
You only need a few ingredients to make this recipe, here’s how to pick and swap them.
- Selvhevende mel – This provides the structure for the muffins, incorporating leavening agents. You can make your own by combining all-purpose flour with baking powder. For a gluten-free option, use my glutenfri omformer, men ikke glem bakepulveret.
- Lett olivenolje – It adds moisture and richness to the muffins. A neutral-flavored oil works well.
- Meierifri yoghurt – This adds moisture and tenderness. Any yogurt works, including coconut yogurt.
- Sitronsaft – This brings a bright, tangy lemon flavor.
- Mandel-melk – This provides the liquid base for the batter.
- Uraffinert rørsukker – This sweetens the muffins. Coconut sugar, demerara sugar, regular sugar, or brown sugar also work.
- Sitronskall – Dette forsterker sitronsmaken med dens aromatiske oljer.
- Vaniljeekstrakt – This adds a warm, sweet note.
- bringebær – These provide bursts of tart, fruity flavor. Fresh raspberries are recommended.
How to Make Lemon Raspberry Muffins
These muffins are super easy to make, here’s how in pictures.
Combine the wet ingredients and sugar in a large mixing bowl.
Stir in the dry ingredients and incorporate the diced strawberries.
Pour the batter in a muffin tin lined with muffin cups.
Stek muffinsene på midterste rille i ovnen i 22–25 minutter ved 180 °C.
Carines baketips
Let me share a few more tips to make the best muffins.
- Fresh Fruit Focus – Use fresh lemons and raspberries for the best taste and texture. Frozen raspberries can release too much liquid.
- Raspberry Distribution – Break fresh raspberries into small pieces as you stir them into the batter for even flavor distribution.
- White Chocolate Addition – Stir in 1/3 cup of mini white chocolate chips for a sweet twist.
- Reduced Sugar Option – Cut down the sugar to 2/3 cup for a less sweet muffin.
- Mandelekstrakt – Add 1/2 teaspoon of almond extract for a raspberry pie-like flavor.
- Icing Variation – Drizzle a lemon juice and icing sugar glaze for extra sweetness.
Hi, can I skip the berries and still use the same ingredients ? Thank you so much for your recipes 🙂
Absolutt!
Hi, these muffins look great! – How could I make this into a loaf or and 8×8 snack cake? Thanks!
I am pretty sure you can bake this into a loaf pan, or square pan, since the height of the batter will differ, the baking time will change too. A loaf will take longer to bake probably around 45-50 minutes, or 8 inches square pan 35-40 minutes. Simply watch the recipe closely, and use a toothpick to check when it’s ready.
hi, what can I use instead of oil in this recipe? thankyou
This recipe won’t work well with oil swapped, they will come out dense and gummy if you swap for the classic unsweetened applesauce, or yogurt. I don’t recommend that.
nice yummy
Takk skal du ha!
Baking gluten free, how do you convert the self-rising flour? Do you have a chart for this, similar to your all-purpose flour conversion chart?
Yes, the gluten-free conversion chart is her.. Nyt!
These muffins are now my go to for when guests come over.
so fluffy and moist.
and super quick and easy to make. absolutely delicious.
Thankyou so much for sharing your recipes.
You are baking so many of my recipes, it makes me so happy. Thank you so much!
Hi this looks amazing could I use a different milk to almond as have nut allergies
Sure, any milk works.