Lemon Raspberry Muffins

This recipe is simple to put together, but I hadn't been able to make it for a while. Everyone has things that they won't eat (except for Dave). For example, I loathe bananas, I can't eat them in anything. I just hate the flavor and the texture. For my dad it's lemon. He won't even eat baked goods with lemon in them, so I needed to wait until I was not at home to make these muffins or I would have been tempted to eat all of them.

-2 cups flour
-1 cup sugar
-1 Tbsp baking powder
-1/2 tsp salt
-2 eggs, lightly beaten
-1 cup milk
-1 Tbsp lemon juice
-1 tsp grated lemon zest
-1/2 cup canola oil
-1 heaping cup raspberries, frozen

Recipe from Tastes Better from Scratch.

Add the dry ingredients to a large mixing bowl. Combine the wet ingredients in another. Mix the wet into the dry ingredients until just incorporated, do not over mix! Gently fold the raspberries into the batter.
Fill greased muffin cups with the batter.
The original called for filling them 2/3 way full. I never listen to directions like that, that could be one reason why I'm a horrible baker.

Bake at 400 for 18-20 minutes. 


These got mixed reviews. Dave really enjoyed these muffins, but I didn't like them. I'm not sure if it was the raspberry and lemon flavor together that I didn't like or something else. I typically like both raspberries and lemon flavored confections when they are not mixed together.

One major issue that we had with this was that we could not get the muffins out of the muffin tin. We had used cooking spray, but it was just a lost cause with most of them. Dave's roommate recommended coating the inside of the muffin cups with a little flour for an easier removal.


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