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 ...

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 ...

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 ...

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 ...

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 ...

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 ...