These
Lemon Raspberry Muffins
are just divine!
So perfect for a mid-day treat. I am loving the lemon & raspberry combination!
You will need:
Combine 2 cups flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp salt
To Make:
Then in another bowl, mix 2 lightly beaten eggs, 1 cup buttermilk, 1/2 cup canola oil, & 1 tsp grated lemon zest
Stir wet ingredients into flour mixture until moistened.
Fold in 1 1/4 cups raspberries
Fill 18 muffin cups 2/3 of the way full & bake @ 400 for 18-20 minutes.
*I sprinkled some sugar on the top about 1/2 way during baking too, for a little extra*
Lemon Raspberry Muffins
2015-02-20 11:33:27
Print
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 eggs, lightly beaten
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 tsp grated lemon zest
Instructions
- Combine all dry ingredients- flour, sugar, baking powder, and salt.
- Then in a bowl mix 2 lightly beaten eggs, 1 cup buttermilk, 1/2 cup canola oil, & 1 tsp grated lemon zest.
- Stir wet ingredients into flour mixture until moistened.
- Fold in 1 1/4 cups raspberries
- Fill 18 muffin cups 2/3 of the way full & bake @ 400 for 18-20 minutes.
- Sprinkle extra sugar on top if you so desire.
Everyday Adventures https://www.everydayadventures.com/
We had some raspberries come off our plant this year, too, and I was very ecixted. I didn’t take any pictures of them, though although the thought did cross my mind.