Skip to Content

Finger Lime and Raspberry Muffins Recipe

Finger Lime and Raspberry Muffins Recipe.


Be real, who doesn't love muffins? Think morning, tart, fruity and tangy - that's the vibe we were going for with this recipe.

Combining Finger Lime's citrus-y, tangy, sweet, and slightly sour flavour. Raspberries add a touch of sourness. It's a good morning recipe and one you'll like.

Here’s how:

Difficulty

Medium

Prep Time

30 mins

Cooking Time

20 minutes

Total Servings

12 Servings

Finger Lime Muffins Recipe 
Card

Ingredients:

~ 1tbsp Finger Lime Powder
~ 2 large eggs

~ 2 tsp baking powder
~ 2 tsp vanilla essence
~ 3 tbsp melted butter 
~ 5 tbsp olive oil 
~ ½ tsp sea salt
~ ¾ cup milk 
~ 1 cup caster sugar
~ 1 cup of raspberries (frozen work!)
~ 2 cups plain flour
~ Zest of 1 lemon

Method:

Pre note: We use Finger Lime Powder (freeze dried) in this recipe).

Recipe:
  1. Preheat the oven to 200°C. Grease or spray a 12-cup muffin tray, or line it with paper cases.

  2. In a large bowl, whisk together the flour, finger lime powder, sugar, baking powder, and salt.

  3. In another bowl, whisk together the milk, eggs, oil, melted butter, vanilla, and lemon zest. Gently fold the egg mixture into the flour mixture, stirring just until combined. Carefully fold in the raspberries.

  4. Divide the batter evenly among the muffin cups.

  5. Bake for 20 minutes, or until the muffins are golden on top and a skewer inserted into the centre comes out clean. Let the muffins cool in the tray for a few minutes before transferring them to a cooling rack.


Share this post
Sign in to leave a comment
The “Australiano” Coffee Recipe