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Lemon-Raspberry Muffins
adapted from Cooking.com
1 dozen muffins
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.
1 lemon
1/2 cup sugar
1 cup nonfat buttermilk*
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh AND frozen (not thawed) raspberries**
*Don't forget...If you don't have buttermilk.... Mix 1 tablespoon lemon juice into 1 cup milk.
DIRECTIONS
Preheat oven to 400 degrees F.
Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
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Combine all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. **(the day before I took the PERFECT whole raspberries and spread them on a cookie sheet and slipped them into the freezer. At the time I was ready to mix them in the batter I measure them out frozen...I didn't want the raspberries to break up in the batter for they are so fragile!) Fold in raspberries. Divide the batter among the muffin cups.
Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
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Tune in tomorrow to see what I made for our Mother's Day Dessert after dinner!
K-man was very sad he didn't get to eat any of these...I guess I going to have to make them again just for him....when he floated in on the 'lemony fumes' and went MMMmmmm.... I think I saw a tear when I informed him they were going home with MOM.
2 comments:
I bet she loved them, they look so moist and so delicious! Love lemons with blueberry.
I am not feeling sorry for K-man. One, because I know that you will whip up a batch of these for him and two he got the french toast! Great picture!
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