Lemon & Raspberry Muffins

Lemon & raspberry muffins infused with City Of London Dry Gin

Posted by Cat Morley

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These lemon & poppy seed muffins are infused with City Of London Dry Gin and covered in a bright pink raspberry jam icing.

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You Will Need (14 things)

  • 300 g Self-Raising Flour
  • 200 g Sugar
  • 200 g Raspberry Jam
  • 200 g Butter , melted
  • 150 ml Soya Milk
  • 3 Eggs
  • 3 oz City Of London Dry Gin
  • 2 tbsp Poppy Seeds
  • 2 Lemons
  • ½ tsp Salt

  • For the icing

  • 200 g Icing Sugar
  • 1 oz City Of London Dry Gin
  • 1 tbsp Raspberry Jam

Steps (9 steps, 45 minutes)

  1. 1

    Grate the zest from both lemons into the milk, then squeeze in the juice from one lemon. Add poppy seeds and crack in the three eggs. Beat well to combine.

  2. 2

    Whisk together the flour, sugar and salt in a separate bowl.

  3. 3

    Whisk the milk to the flour and then pour in the gin.

  4. 4

    Add the melted butter.

  5. 5

    Spoon into a greased muffin tin.

  6. 6

    Bake at 180'C for 45 minutes until golden.

  7. 7

    To make the icing, place the icing sugar in a bowl and add a spoonful of raspberry jam.

  8. 8

    Squeeze in the juice from the remaining lemon and add the gin. Mix well until runny, adding a little more icing sugar if needed.

  9. 9

    Spoon the icing on the top of the muffins.