Dessa Citron- och hallonmuffins are super-simple egg-free, dairy-free, and refined sugar-free muffins that you can make in just 30 minutes.
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Citron- och hallonmuffins
Dessa Citron- och hallonmuffins are super-simple egg-free, dairy-free, and refined sugar-free muffins that you can make in just 30 minutes.
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Serveringar: 12 muffins
Kalorier: 225.6 kcal
Innehållsförteckning
- 2 koppar Självhöjande mjöl - (anteckning 1)
- ½ kopp Mild smaksatt olivolja - (anteckning 2)
- ½ kopp Mejerifri yoghurt - (anteckning 3)
- 3 matskedar Citron juice - ungefär en stor citron
- 5 matskedar Mandelmjölk
- 1 kopp Oraffinerat rörsocker - (anteckning 4)
- 1 matsked Citronskal - från den föregående citronen för att göra citronsaft
- 1 ½ tesked Vanilj extrakt
- 1 kopp Hallon - (anteckning 5)
Frivillig
- ½ tesked Salt
- ½ tesked Mandelextrakt
Instruktioner
- Värm ugnen till 180 °C. Klä en muffinsplåt med 12 hål med muffinsformar av papper. Smörj formarna lätt med oljespray. Ställ åt sidan.
- 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.
- Vänd i självjäsande mjöl och salt om det används. Rör om med en gummispatel tills det blir en slät muffinssmet.
- 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
- Fördela smeten jämnt i de 12 muffinshålen.
- Grädda muffinsen på mitten av ugnen i 22–25 minuter i 180 °C tills en tandpetare som sticks in i mitten kommer ut ren och gyllenbrun på utsidan.
- Låt muffinsen svalna helt på ett galler.
Valfri glasyr
- Om du vill kan du röra ihop 1/2 kopp florsocker med 1 matsked citronsaft tills det är tjockt och ringla över de avsvalnade muffinsen med en nypa citronskal.
Anmärkningar
Anmärkningar 11 kopp självjäsande mjöl motsvarar 1 kopp vetemjöl + 2 teskedar bakpulver. För ett glutenfritt alternativ, använd min glutenfri omvandlare, men glöm inte bakpulvret. Receptet fungerar inte med mandelmjöl eller havremjöl.
Anmärkningar 2Vilken olja med låg smak som helst kan användas.
Anmärkningar 3Vilken yoghurt som helst kan användas; vi bakar med mjölkfri kokosyoghurt.
Anmärkningar 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.
Anmärkningar 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.
lagring: 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.
Kostrådgivning
Tjänande: 1muffins | Kalorier: 225.6kcal | kolhydrater: 34.3g | Protein: 2.9g | Fett: 9.7g | Mättat fett: 1.3g | Fleromättat fett: 1.2g | Enkelomättat fett: 6.6g | Natrium: 107.1mg | Kalium: 47.2mg | Fiber: 1.3g | Socker: 17.9g | Vitamin A: 4.2IU | C-vitamin: 6mg | Vitamin D: 0.1pg | Kalcium: 26.7mg | Järn: 0.3mg | Magnesium: 7.8mg | fosfor: 23.5mg | Zink: 0.2mg
Ingredienser och ersättningar
Det här stycket ger dig alla mina tips om hur du väljer rätt ingredienser. För hela receptet med mått, scrolla till receptkortet längst ner i inlägget!Gå till fullständigt recept
You only need a few ingredients to make this recipe, here’s how to pick and swap them.
- Självhöjande mjöl – 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 omvandlare, men glöm inte bakpulvret.
- Lätt olivolja – It adds moisture and richness to the muffins. A neutral-flavored oil works well.
- Mejerifri yoghurt – This adds moisture and tenderness. Any yogurt works, including coconut yogurt.
- Citron juice – This brings a bright, tangy lemon flavor.
- Mandelmjölk – This provides the liquid base for the batter.
- Oraffinerat rörsocker – This sweetens the muffins. Coconut sugar, demerara sugar, regular sugar, or brown sugar also work.
- Citronskal – This enhances the lemon flavor with its aromatic oils.
- Vanilj extrakt – This adds a warm, sweet note.
- Hallon – 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.
Grädda muffinsen på mitten av ugnen i 22–25 minuter i 180 °C.
Carines baktips
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.
- Mandelextrakt – 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 🙂
Absolut!
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
Tack!
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 här.. . Enjoy! Njut!
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.