Friday, August 31, 2012

Lemon Raspberry Muffin Recipe

Lemon Raspberry Muffins by Laura Bray
I woke yesterday with an urge for muffins.  Lemon raspberry muffins.  Where that came from I have no idea.  I had no recipe so I just made this one up.  My daughter came downstairs while they were baking, rubbing her eyes and announcing that something smells good. And that makes my heart happy because I hope she will always remember these mornings. Sometimes you gotta love having a well-stocked kitchen, so when a muffin mood strikes, you can whip some up.
Lemon Raspberry Muffins
By Laura Bray

Makes 9-12 muffins

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup melted butter
  • 1/2 cup fresh lemon juice
  • 2 eggs
  • finely grated lemon rind (from one lemon)
  • 1/2 pint of raspberries
  1. Preheat oven to 375 degrees.
  2. Combine dry ingredients.  Use a whisk to combine them-it works just as well as sifting and is a lot easier.
  3. Melt butter and stir in lemon juice, eggs and lemon rind.
  4. Stir egg mixture into dry ingredients. Don't over mix!  Just fold the wet stuff into the dry until it all moistened.  
  5. Add raspberries and mix lightly.  You don't want to crush the delicate raspberries.
  6. Put into muffin cups.  Use an ice cream scoop & your muffins will come out uniform in size.
  7. Bake at 375 degrees for 15-20 minutes.
  8. Remove from pan and dip in topping while still warm.
  • 1/4 cup melted butter
  • 1 tbsp. lemon juice
  • 1/2 cup white sugar
  1. Mix together butter and lemon juice.
  2. Put sugar in separate dish.
  3. Dip the top of each muffin into the butter & lemon mixture and then in the sugar.
I think the muffins are a hit!