On warm summer afternoons when I’m tired and thirsty after work, I sometimes buy my favourite after work snack, a punnet of fresh raspberries. Little surpasses the taste of these ruby red jewels.

The classic combination of raspberries and almonds taste delicious in muffins when lemon zest is added. I used frozen raspberries in the muffins to prevent broken berries while mixing.

Health benefits:

·       Raspberries are a delicious fruit rich in vitamin C, antioxidants and dietary fibre. Delicious raspberries are low in calories and fats, 100 grams of berries hold just 52 calories, but provide 6.2 grams of fibre. The antioxidants in raspberries slow the aging process by neutralising free radicals in the body. 

RASPBERRY & POPPY SEED MUFFINS

PB, V, GF, DF, SF

Makes 6 muffins

2 cups (240 g) white flour or GF flour

2 tbsp (20 g) flaxseed meal

4 tbsp (38 g) poppy seeds

1 tsp (3 g) baking powder

1 tsp (5 g) of sea salt

2 ripe bananas, mashed to a puree

¼ cup (62 ml.) plant milk

¼ cup (62 ml.) lemon juice

3 tbsp (40 g) grapeseed oil

1 tsp (4.2 g) vanilla extract

1 lemon, zest

2 cups (250 g) raspberries or blueberries, fresh or frozen

Optional extras:

250g strawberries, chopped

½ cup (100 g) passionfruit pulp + ¼ cup (15 g) shredded coconut

½ cup (125 g) runny peanut butter swirled through the batter + 1 cup (185 g) 70% chocolate chips

Preheat the oven to 180’C. Place muffin liners in a 6-hole muffin tray. Add dry ingredients to a large bowl, and stir in the wet ingredients. Gently mix in the raspberries. Spoon the batter into the muffin liners, and bake for 25-30 minutes. Insert a toothpick into a muffin and if it comes out clean they’re cooked. Allow the muffins to cool in the tray for 10 minutes before removing.