With the twins a little under the weather and the weather a little windy, we decided it might be best to spend the day at home. Junior Chef and I whipped up a batch of raspberry muffins for morning tea and I got a chance to play around with my new camera.
We used this basic recipe, replacing the blueberries for frozen raspberries and adding some lemon zest. It's a good recipe to make with a toddler as it gets you to rub the butter and flour together, and what 3 yr old doesn't love getting their hands in the bowl. They might not have been the moistest of muffins but they were quite tasty and went down well with a coffee.