Categories: Cakes and baking

Ingredients

• 200g self-raising flour
• 1 tsp bicarbonate of soda
• 75g golden caster suga
• 100g raspberries
• finely grated zest of 1 unwaxed lemon
• 2 large eggs
• 200g tub of low-fat natural yoghurt
• 2 tbsp semi-skimmed milk
• 50ml sunflower oil

Directions

1. eheat the oven to 200°C/Fan 180°C/Gas 6. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.

2. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, raspberries and lemon zest. Make a well in the centre.

3. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.

4. Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 14 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool

Email to a friend | Print this recipe | Back