Angela DealeScrumptious raspberry lemon muffins
It's summer here in Ontario, which means it's prime time for berries. We live close to a few great farmers' markets, as well as a supermarket, so our fridge is always stocked with at least several kinds of berries. The freezer is stocked too; the texture of thawed berries isn't always great for eating out of hand, but they're fine in things such as cobblers and smoothies.
Last weekend I made raspberry lemon muffins using fresh local berries. Combined with fresh lemon juice and zest, the muffins turned out beautifully moist and light, and not too sweet. They go very well with a cup (or two...or more) of morning coffee.
Ingredients (for 12 large--but not jumbo--or about 16 standard-size muffins)
Directions
Last weekend I made raspberry lemon muffins using fresh local berries. Combined with fresh lemon juice and zest, the muffins turned out beautifully moist and light, and not too sweet. They go very well with a cup (or two...or more) of morning coffee.
Lemon raspberry muffin
Ingredients (for 12 large--but not jumbo--or about 16 standard-size muffins)
- 2 cups all-purpose flour plus a bit for dusting
- 1 scant cup sugar plus a bit for dusting
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup partly skimmed milk
- 1/2 cup half-and-half cream
- 1/2 cup canola oil
- 1/2 to 1 tsp of lemon juice*
- 1/2 to 1 tsp of lemon zest*
- 1 cup fresh raspberries
Directions
- In a large bowl, sift the flour, sugar, baking powder, and salt.
- In another bowl, combine the eggs, cream, milk, oil, juice, and zest. Stir into the dry ingredients just until moistened.
- Toss berries in a very light dusting of white sugar and flour, and then fold them in. Fill greased muffin cups two-thirds full.
- Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean.
- Cool muffins on a wire rack and serve warm.
