lemon & raspberry muffins

Written By Angelica Pupillo

I adore using citrus in my baking, I think it adds a beautiful spring sweetness and it also reminds me so much of the cakes my nonna makes too! I’ve been baking these so much because I’ve had so many family gatherings and it is the perfect dessert to share! I hope you love this recipe as much as me and my family do!

recipe (makes 10)

ingredients

  • 2.5 cups almond meal

  • 1 tsp baking power

  • 1 tsp baking soda

  • Zest of 1 lemon

  • Zest of 1 orange

  • 3 eggs

  • Juice of ½ orange

  • 1/3 cup light olive oil

  • ¼ cup maple syrup

  • 1 tsp vanilla extract

  • 3 tbsp poppy seeds

  • 1 cup frozen raspberries

method

1. Preheat your oven to 180C and prepare your muffin tray but putting a patty pan into each muffin slot.

2. In a large bowl, mix together the almond meal, baking powder, baking soda, lemon zest, orange zest, eggs, orange juice, olive oil, maple syrup and vanilla. Add in the poppy seeds and mix until well distributed.

3. Evenly distribute the muffin mixture into the patty pans and gently press a couple of raspberries into the top of each.

4. Bake for 15-20 minutes or until a knife inserted into the centre comes out clean. I like to rotate the tray halfway between cooking also.

Store in an airtight container for up to 6 days… they won’t make that long though hehe!

hungry for more?

For more recipes like this, download our teen lunchbox eBook, packed with ideas to keep your teen energised in 2025.

Angelica Pupillo
Next

choc & seed bars