Lemon & Raspberry Muffins

I love Nigella recipes because they’re consistently quick, easy and delicious. These muffins are no exception, taking under 40 minutes from start to finish. The recipe is also incredibly flexible – you can use fresh or frozen raspberries (or any other fruit for that matter) or try switching the lemon for another citrus fruit of your choice. Happy baking!

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Ingredients (makes 12)
60g butter
200g plain flour
2 teaspoon baking powder
½ teaspoon bicarb soda
150g caster sugar
Juice and z est of 1 lemon
Milk (approx. 120ml)
1 large egg
150g raspberries

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Method

Preheat the oven to 200ºC. Line a muffin tin with 12 patty pans.

Melt the butter in a medium bowl and set aside to cool.

In a large bowl, combine the flour, baking powder, bicarb, sugar and lemon zest.

Pour the lemon juice into a large measuring jug and add milk until it comes to 200ml (don’t worry about it curdling). Add the milk mixture to the melted butter and then beat in the egg.

Combine the wet ingredients with the dry ingredients until just combined (don’t overmix it as your muffins will be tough). Gently stir through the raspberries.

Spoon the batter into the patty pans and bake for 25 minutes or until the muffins spring back when touched. Enjoy!

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Recipe adapted from Nigella’s ‘Lemon-Raspberry Muffins’ in How to Be a Domestic Goddess.

Chocolate Fudge Brownies

These chewy, fudgy chocolate brownies, created by the domestic goddess Nigella herself, are my reliable go-to goodies when asked to bring a plate for morning or afternoon teas. They are best eaten on the day made (which often means I get up early on the day to make them) and are ridiculously good warmed with a scoop of vanilla ice-cream.

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Ingredients (makes 16 large brownies)
200g good-quality dark chocolate
250g salted butter
1¾ cups brown sugar
4 eggs
⅓ cup cocoa
1¼ cups plain flour
¼ teaspoon baking powder

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Method
Preheat oven to 160°C fan-forced. Line a 20cm x 30cm rectangular tin with baking paper.

Melt chocolate and butter in the microwave (or on the stovetop) and stir until smooth. Allow to cool slightly.

Place sugar, eggs, cocoa, flour and baking powder in a large bowl. Pour in chocolate mixture and mix until combined.

Pour into prepared tin and bake for 35-45 minutes or until set on top (but should still be gooey in the middle). Leave to cool slightly in tin.

Cut into 16 evenly sizes pieces. Enjoy!

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Recipe adapted from Nigella Lawson.

NB: Can be kept in an airtight container at room temperature for up to 3 days, but in my opinion, the fresher the better.