Sunday, April 10, 2016

Raspberry Lemon Muffins

I'm still loving the plump, juicy raspberries in the grocery store these days.  I bought another 2 for baking and another for snaking.  Yesterday I made this moist and tasty muffins with a tangy lemon glaze.

Raspberry Lemon Muffins

2 cups flour
1 cup sugar
1 tbsp baking powder
1 tsp lemon zest
1/2 tsp salt
1/2 cup plain yogurt
1/4 cup canola oil
1 tbsp lemon juice
2 large eggs
1/3 cup milk
1 1/4 cups fresh raspberries


2 tbsp lemon juice
1 cup powdered sugar

In a medium bowl, sift together the dry ingredients and lemon zest.  Add in the milk, yogurt, eggs, canola oil and lemon juice.  Fold in the raspberries.  Using an ice cream scoop, place 1 scoop in each cup of a greased muffin tin.  Bake for 22 minutes at 350°.  Let cool.  In a small bowl, mix together lemon juice and powdered sugar.  Spoon over the muffins.  Makes 12 muffins.

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