#raspberrylemon

Moist & fluffy Raspberry Lemon Quinoa Muffins! These protein-packed muffins have summery flavors, are lightly sweet & packed with nourishment. Great for breakfast, brunch, or anytime! Gluten Free + Low Calorie For the recipe, click 

here

Fresh raspberries and lemon zest give these flapjacks a tangy flavor that makes them a delicious treat for any event.

Ingredients: 150g rolled oats. 100g unsalted butter. 100g golden syrup. 50g light brown sugar. 1 lemon zest and juice. 100g fresh raspberries.

Instructions: Preheat the oven to 180C 350F and line a baking dish with parchment paper. In a saucepan, melt the butter, golden syrup, and brown sugar over low heat until combined. Remove from heat and stir in the lemon zest and juice. Fold in the rolled oats until evenly coated. Gently fold in the fresh raspberries. Transfer the mixture into the prepared baking dish and press down firmly with the back of a spoon. Bake in the preheated oven for 20-25 minutes or until golden brown around the edges. Allow to cool completely in the dish before cutting into squares.

Prep Time: 10 minutes

Cook Time: 25 minutes

Tangy lemon and sweet raspberries combine to create a delightful combination in these Raspberry Lemon Doughnuts Tutti Dolci. These are great as a sweet treat or for breakfast at any time of day!

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/3 cup buttermilk. 1/4 cup Greek yogurt. 1 large egg. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. 1/2 cup fresh raspberries. Zest of 1 lemon. 2 tbsp lemon juice. 1/2 cup powdered sugar.

Instructions: Set the oven temperature to 375F 190C. Use cooking spray that is non-stick to grease a doughnut pan. Mix the flour, salt, baking soda, baking powder, and granulated sugar in a big bowl. Combine the Greek yogurt, egg, melted butter, buttermilk, and vanilla extract in a separate bowl and stir until thoroughly blended. Mixing until just combined, pour the wet ingredients into the dry ingredients. Avoid over-mixing. Fold in the lemon zest and the fresh raspberries gently. Pour the batter into each cavity of the greased doughnut pan, filling it to about two thirds full. A toothpick inserted into the center of the doughnuts should come out clean after baking for 10 to 12 minutes in a preheated oven, or until the doughnuts are lightly golden. As the doughnuts bake, make the glaze by combining the powdered sugar and lemon juice and whisking until smooth. After removing from the oven, allow the doughnuts to cool in the pan for a few minutes before transferring them to a wire rack to finish cooling. Drizzle the lemon glaze over the doughnuts once they've cooled completely. Your Raspberry Lemon Doughnuts Tutti Dolci are ready to be served. Enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

The crispy waffles, tart lemon curd, and fluffy meringue in these Raspberry Lemon Meringue Waffles make a great treat. Great for a special brunch or breakfast!

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 eggs. 1 3/4 cups milk. 1/3 cup vegetable oil. 1 cup fresh raspberries. Zest of 1 lemon. 1/2 cup lemon curd. 4 egg whites. 1/2 cup sugar. 1/2 teaspoon vanilla extract.

Instructions: Mix the flour, sugar, baking powder, and salt together in a large bowl. Beat the eggs in a different bowl, then add the milk and vegetable oil and mix well. Add the wet ingredients to the dry ones and mix them together until they are just mixed. The fresh raspberries and lemon zest should be added slowly. Warm up your waffle iron and lightly grease it. Follow the maker's directions and pour waffle batter onto a hot waffle iron. Cook until golden brown and crisp. Put the lemon curd in the microwave for 30 seconds to warm it up while the waffles are cooking. For the meringue, beat the egg whites until they form soft peaks. Then, add the sugar and vanilla extract slowly while beating the mixture until it forms stiff peaks. Put warm lemon curd and a big dollop of meringue on top of the waffles to serve. If you want, you can lightly brown the meringue with a kitchen torch.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Ombre Raspberry Lemon Sugar Cookies are not only visually appealing but also flavorful. The tangy lemon and sweet raspberry flavor combination makes them a delightful treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon lemon extract. Zest of 1 lemon. 4 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. Red food coloring gel or liquid. Fresh raspberries. Powdered sugar, for dusting.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon extract, and lemon zest. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into three equal portions. Leave one portion as it is white. Add a few drops of red food coloring to the second portion to create a light pink color. Add more food coloring to the third portion to create a darker pink color. Cover each portion of dough with plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of dough from each portion and roll them into small balls. Take three balls of different colors white, light pink, and dark pink and press them together gently to form one larger ball with an ombre effect. Place the ombre dough balls on the prepared baking sheet and gently press a fresh raspberry into the top of each cookie. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are cooled, dust them with powdered sugar for an extra touch of sweetness. Enjoy your delicious Ombre Raspberry Lemon Sugar Cookies!

Prep Time: 30 minutes

Cook Time: 12 minutes