Prep 10 mins
Cooking 25 mins
Serves 12
Our Wholemeal Raspberry Honey Muffins are perfect for morning tea, especially when working from home! Delicious and fluffy, these muffins are best served with a warm cup of tea or coffee.
Preheat the oven to 220C and line a muffin tray with cupcake liners.
Whisk together the wholemeal flour, baking powder, baking soda in a large bowl. In separate bowl whisk together the rice bran oil, honey, eggs, butter milk, vanilla and lemon zest.
Use a wooden spoon to fold the wet ingredients into the dry ingredients. Fold in until just combined. Finally stir through the raspberries.
Spoon the mixture into the cupcake liners until they are ¾’s full. Then sprinkle a little raw sugar over the muffins and bake in the oven at 220C for 5min then reduce to 170C for 20-25min or until cooked through.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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