Raspberry Lemon Muffins Author: Julie Murkerson Recipe type: Breakfast, Muffins Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 8 Adapted from Better Homes and Gardens New Cookbook – Muffin Recipe Ingredients Makes 8 muffins 1 C fresh or frozen (thawed) raspberries 1¾ C all purpose flour 2 tsp baking powder ¼ tsp salt ⅓ C white sugar 1 egg, beaten ¾ C milk ¼ C butter, melted ¼ C Greek lemon yoghurt ½ C all purpose flour ½ C sugar ¼ C cold butter, cubed 1 tsp lemon zest Instructions Line a muffin pan with cupcake liners In a large mixing bowl, combine 1 1¾ C flour, baking powder, ⅓ C sugar and salt. In another mixing bowl, combine the egg, milk, melted butter. Add the mixture to the flour mixture and stir with a spoon. Add the yoghurt and mix well. The mixture will be thick and lumpy. In a smaller mixing bowl, combine ½ C all-purpose flour, ½ C white sugar and the lemon zest to make the topping. Cut in the butter until the mixture resembles crumbs. Put about ¼ C of the batter in each muffin cup. Top with the raspberries and then top with the topping. Bake at 375 for 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Cool on a wire rack for 10-15 minutes before serving.
Posted on: Thu, 04 Jul 2013 10:29:40 +0000