We're back in Colorado
While we loved our time aboard our sailboat, I really missed my kitchen with a view in Steamboat. The Easy-Bake Oven that we have on Snowcat, is too small to do much baking. Back in the Boat, I decided to refine an old recipe and ended up with something entirely new...Fresh Raspberry Lemon Muffins.
The zing of lemon drizzle is a complement to the sweet moisture of fresh raspberries. On one batch, I ran out of raspberries and substituted blueberries...perfection.
Fresh Raspberry Lemon Muffins
- 1 ½ cups fresh raspberries
- 2 cup all-purpose flour divided
- ⅓ cup brown sugar packed
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 egg
- ¾ cup milk
- ¼ cup canola oil
- 1 teaspoon grated lemon zest
- oil or paper cups
- ½ cup powdered sugar
- 2 teaspoons lemon juice
- Preheat oven to 400° F.
- Grease 12 muffin cups or line with paper baking cups.
- Gently toss raspberries with 1-2 tablespoons of flour until coated.
- In a medium bowl, combine remaining flour, sugar, baking powder and salt.
- In a separate bowl, whisk together egg, milk oil and zest.
- Dump the egg mixture into the dry mixture and stir until just moistened. Be careful not to over mix the batter, it should look lumpy.
- Using a rubber spatula, gently fold the flour-coated raspberries into the batter.
- Spoon the batter into the prepared muffin cups, filling to about ⅔rds full.
- Bake until golden brown and a toothpick inserted into a muffin comes out clean, about 15-20 minutes.
- Cool in muffin tin for 5 minutes, then transfer muffins to a cooling rack.
- Stir together powdered sugar and lemon juice. When muffins are still warm, spoon the lemon-sugar drizzle over each muffin.