A few weeks ago the lovely people at Donegal Rapeseed oil tweeted that they were looking for recipes using their oil. I cheekily tweeted back that I’d be happy to come up with a recipe if they sent me a bottle, so they sent me four!!! I was utterly shocked to receive a beautiful gift box containing lemon, chilli, garlic and a honey and mustard dressing.
It is multi-award winning oil; the garlic infused oil has a wonderful ‘just pressed’ garlic flavour ideal to cook fish and seafood, or simply used to roast potatoes or drizzle onto pizza. The chilli flavoured oil is perfect for adding spice to your cooking. It is great for stir-fries or use to inject some spice to any casserole, soup or pasta dish. The lemon infused oil is zesty, refreshing oil that will ignite your taste buds. It is fantastic for cooking fish and chicken, and delightfully refreshing drizzled on a summer salad.
Donegal Rapeseed Oil website explains that it has less than half the saturated fat of olive oil, resulting in it being one of the healthiest culinary Oils in the market.
It says it contains no artificial colours, flavours, or preservatives, and is a natural source of healthy fats known as omega 3, 6, and 9. Omega 3 and 6 are essential in the diet and are well known for their health benefits. They help to maintain normal cholesterol levels in the body, which is important for a healthy heart and cardiovascular system. It is a rich source of vitamin E, a natural antioxidant which helps to protect the body’s cells from damage.
Sticking to what I know best, I thought that I would bake something sweet. I decided to go for some classic, easy to make, fruity muffins and use the lemon oil, which smelt incredible and had a wonderful fresh zesty flavour!
Lemon and Raspberry Muffins
250g plain flour
150g caster sugar
2.5 teaspoon baking powder
0.25 teaspoon bicarbonate of soda
115ml Donegal Lemon Rapeseed Oil
190g fresh raspberries
Preheat the oven to 180 degrees and line a muffin tray. In one bowl whisk together the oil, milk and eggs and in a second bowl combine the dry ingredients.
Stir half on the dry ingredients to the oil, milk and egg mixture, ensuring that it is mixed thoroughly. Then fold in the second half of the dry ingredients.
Finally, fold the raspberries into the mix. Using a teaspoon carefully place the mix into the muffin cases and pop into the oven. Bake for 20 minutes, until slightly golden.
Leave to cool on a wire rack.
The smell and the taste of these muffins are incredible! The Donegal Lemon Rapeseed Oil works brilliantly to give these muffins a wonderful light texture and fantastic taste.
I’m bringing these beauties to Angie’s party over at Fiesta Friday!