- 1¾ cups white whole wheat flour, or plain white or regular whole wheat flour or a gluten-free alternative (we tried a mixture of organic spelt and plain which worked well)
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- ⅓ cup extra-virgin olive oil
- ⅓ cup honey or maple syrup
- 2 medium eggs
- 1 cup plain Greek yogurt (Fage is a great brand) both 5% and 0% works well in this recipe
- 2 teaspoons vanilla extract
- Zest of 1 medium unwaxed lemon
- 1 cups Frozen or fresh raspberries (no need to defrost)
Method:
Preheat the oven to 180 degrees. Line a muffin tray with cases, happy colourful ones are always a hit.
In a large mixing bowl, combine the dry ingredients: flour, baking powder, bicarbonate of soda and salt, quickly mix the dry ingredients together.
In large pyrex or medium mixing bowl, combine the oil and honey or maple syrup and beat well. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well again and enjoy a bit of a workout.
Pour the wet ingredients into the dry and mix gently just until combined (a few lumps are absolutely fine).
Gently fold the raspberries into the mixture which will be thick. Fresh raspberries will het squashed when folded and that is fine as they will turn into a jammy consistency when the muffins bake and the frozen are perfectly fine to fold in frozen and again they will also turn into a jammy consistency when the muffins bake.
Divide the batter evenly between the 12 muffin cases
Bake the muffins for 20 to 25 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool slightly or completely before enjoying.
Muffins can be frozen, defrosted and gently reheated although they are so much better when fresh out of the oven. 
N.B. If you don’t feel like healthy throw in a little naughty handful of white chocolate chips..