Fresh Raspberry Lemon Muffins
A burst of raspberry in every bite!
grated lemon zest
oil or paper cups
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.
Fresh Raspberry Lemon Muffins https://lifeintheboat.com/raspberry-lemon-muffins/