Raspberries In My Belly!

The little pesky seeds are worth the bright burst of sweet freshness from a beautiful raspberry!  These jewels grow in my garden as I am a true red and blue

berry picker from way back.  I used to steal them from a neighbor's bushes

when I was too young to know that someone actually owned them.

I swore this year I would not let any of my raspberries go to waste which meant that I needed to use them within a few days of picking. Not in the mood for making jam this year,

I opted for some baked goods that would freeze well.

Enter the Lemon Raspberry Muffin recipe into my life that I scored off of Pinterest.

It is a true 5 Star Recipe y'all and now has a place in my recipe archives.

They are light, fluffy, moist, tops just a bit crispy, perfect sweetness without being too sweet, and just the right punch from the raspberries.  One hour to make two batches which yielded a total of 24 regular size muffins and 6 extra large muffins.

Here you go. (You're welcome ;)

Lauren's Blog

Thank you so much, Lauren!

My Modifications:

*I didn't use the glaze as I tried them before and loved them just the way they were.

*Increase Raspberries to 2 cups
*I used Silk instead of Milk
*Reduced temp. to 380 and cooked 16 mins. (I have convection)
*Made 12 then added semi sweet choc chips to remainder of batter to make 3 extra large Lemon Rasp. choc. Chip Muffins. (cooked large 20 mins)

Lemon Raspberry Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Course: Breakfast

Cuisine: American

Servings: 15

Calories: 235 cal

Author: Lauren Allen

Ingredients

• 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
• 1/2 cup oil canola or vegetable
• 1 1/2 cups raspberries (fresh or frozen)

For the glaze:

• 1 cup confectioners sugar
• 2-3 Tbsp fresh lemon juice

Instructions

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, or grease it well with cooking spray. 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.

For the glaze:

1. In a small bowl, whisk together the confectioners sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Allow the muffins to cool for a few minutes before drizzling with glaze.