1. Muffins: In a large bowl, whisk together flour, sugar and baking powder. Set aside. 2. In a medium bowl, whisk together egg, milk and butter. Stir into flour mixture until just blended. Gently stir ...

These muffins are so easy to throw together. The tartness of the raspberries makes them not too sweet, and the crumbly topping adds a delicious layer of crunch. They also freeze well, so you can whip ...

Pre-heat oven to 180C. Lightly grease a 12 cup muffin tray. Combine flour, sugar and custard powder in a mixing bowl. Combine butter, buttermilk and egg and add to the flour mixture with the ...

You'll love these vegan raspberry muffins. You don't have to be eating egg and dairy-free to enjoy this delicious recipe.

Forget boring bowls of porridge – these bakewell tart muffins are packed with oaty fibre and taste better than most breakfasts. Eat a couple with your morning coffee before chucking some in a ...

Raspberries often play second fiddle to more popular fruits, but they have so much to offer beyond the usual jams and desserts. Their bright flavor and natural sweetness make them a great addition to ...

Fresh lemon — including the juice and the peel — is one of my all-time favorite ingredients, in part because it’s just so versatile. It can be the star of the show (as in this recipe) or a brilliant ...

1 large egg 1 cup buttermilk* 1/2 cup vegetable oil Rind of one lemon 1 teaspoon vanilla 2/3 cup sugar 1 3/4 all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 ...