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 ;)
Thank you so much, Lauren!
*I didn't use the glaze as I tried them before and loved them just the way they were.