My family had extra lemons from their lemon trees in Sonoma, so I was able to bring some home. I wanted to make lemon bars but I had lost my favorite recipe so I decided to experiment and ended up making lemon raspberry muffins instead. The muffins turned out delicious. I even made a couple into a fruity cupcake by adding cream cheese frosting. They make a perfect afternoon treat.
What you will need:
- 1 lemon
- 1 6 oz pack of raspberries
- 1 3/4 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/3 cup of vegetable oil
- 1 egg
- 1/2 cup of milk
Preheat oven to 400 degrees C.
Combine the flour, sugar, baking powder and mix. In a separate bowl combine the oil, egg, milk and mix. Pour the flour mixture into the egg mixture and mix. Then grate the outside of the lemon to obtain as much lemon zest as you can. Cut the lemon in quarters and then add the lemon juice and zest to the mixture. Mix. Finally add the raspberries.
When filling the muffin pan I try and get at least four raspberries into each muffin. Adding some berries near the top of the muffin will allow the raspberries to show at the top after they are done baking. Bake the muffins four 25 minutes and let cool for another 20 minutes.
If you are interested in turning them into cupcakes make a cream cheese frosting. I don't have a specific recipe for the frosting. It is more of a taste and decide as you go kind of thing. Combine one pack of cream cheese and powdered sugar. Mixing with an electric mixer will create a fluffier frosting. Once you have added enough powdered sugar add either a tsp of vanilla extract or lemon juice. However you will most likely be left with extra frosting, but I don't like to make smaller amounts because it is hard to mix in small quantities without heating. The end product tastes better if you don't melt it.
This recipe makes about 10 medium sized muffins.