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.
A burst of raspberry in every bite!
- 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.