Lemon and Raspberry Muffins

Makes 15 (Cupcake size)

Ingredients
300g self raising flour
1 tsp bicarbonate of soda
150g caster sugar
6tbsp veg oil
150ml low-fat lemon yoghurt
Finely grated zest and juice of 1 small lemon
2 eggs, lightly beaten
150g fresh raspberries

Instructions
1. Preheat oven to 190c/375f. Line muffin tray with paper muffin cups.
2. Mix flour, bicarbonate of soda and sugar in a large bowl. In a separate bowl, mix together vegetable oil, yoghurt, lemon zest and juice and eggs. Add the wet ingredients to the dry ingredients with the raspberries and mix briefly until just combined.
3. Spoon the batter in to the prepared muffin cups. Bake for 15-18 minutes, or until risen and golden. Cool in the tin for 10 minutes, then turn out on to a wire rack.

Taken from Muffins Galore