#8 -Lemon Raspberry muffins 2/18/18

Lemon Raspberry Muffin Recipe

I had old frozen raspberries I wanted to get used up so I googled recipes until I found one with ingredients I had on hand. These were so good! I froze some of them- I couldn't kill them all by myself!

• 2 cups flour
• 1 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 eggs , lightly beaten
• 1 cup milk
• 1 Tbsp lemon juice
• 1 tsp grated lemon zest- I have powdered lemon zest I use in place of a real lemon
• 1/2 cup oil canola or vegetable
• 1 1/2 cups raspberries (fresh or frozen)

There is a glaze for them- I did not make it, but the link above will take you to the full recipe. In place of Milk and lemon juice you can use buttermilk. That is just how you make it if you don't have it.

1. Preheat oven to 400 degrees F. 

   In a measuring cup mix together milk and lemon juice. In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries.
3. Line a muffin tin with liners. Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out with few crumbs.