Wednesday, May 16, 2012

{recipe} lemon-raspberry muffin.

miss me? i wish i had some fabulous reason why i haven't said hi all week. to be honest, i don't. between work and wedding planning life is just full, i have not baked at all lately and am looking forward to life getting back to normal in july.

so since i haven't been testing out any new and amazing recipes in the kitchen lately, i thought i would share a great recipe that has been around for awhile, lemon raspberry muffins. over the years i have seen a lot of this recipe in various forms, get creative, use whatever fresh or frozen fruit you have.

it is always a crowd pleaser for house guests or well if you just want a muffin. i will take a warm muffin any day over a donut!

the best part about muffins... they freeze amazingly! so make them now, and serve to your overnight guests later and they will think you were up all morning baking! perfection! enjoy!

Lemon-Raspberry Muffins.

Servings: 12

2 cups all-purpose flour
2 teaspoons baking powder
1/teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs
2/3 cup firmly packed light brown sugar
 1 cup milk
6 tablespoons (3/4 stick) unsalted butter, melted
1 tablespoon finely grated lemon zest
1 cup fresh or frozen raspberries or blueberries
1. Prepare the muffin pan
Preheat an oven to 425°F. Line 12 standard muffin cups with paper liners.

2. Mix the batter
In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.

In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the milk, butter and lemon zest. Add the egg mixture to the flour mixture and, using a rubber spatula, stir until just evenly moistened. Gently fold in the raspberries until just evenly distributed.
3. Bake the muffins
Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack. Let cool briefly and serve. Makes 12 muffins.

*Recipe adapted from adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).

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