Wednesday, April 20, 2011
Raspberry Lemon Muffins
Posted by Linda @ Lemon Drop
This recipe comes from Leila Lindholm’s cookbook A Piece Of Cake.
NOTE: most of the recipe ingredients are measured in grams
so haul out your kitchen scale and get baking!
This recipe made exactly 12 glorious, golden muffins.
WHAT YOU NEED
100g unsalted butter, melted
200ml milk ( I used 2%)
zest of 1 lemon
2 organic eggs at room temperature
150g granulated sugar
1 teaspoon pure vanilla sugar
240g all-purpose flour
2 teaspoons baking powder
a pinch of salt
36 fresh, cleaned raspberries
Line muffin tin with 12 liners
Preheat oven to 350 F.
In Medium Bowl, combine melted butter, milk and lemon zest.
In Separate Large Bowl, with electric mixer, beat eggs, sugar and vanilla 2-3 minutes MED speed
Blend butter mixture into egg mixture.
Sift together remaining dry ingredients and fold into batter with a spatula. DO NOT OVER-MIX
Stir the butter mixture into the egg mix. Mix together the flour, baking powder and salt and carefully fold into the mixture.
Add 1/2 batter to each muffin cup.
Top with 3 raspberries
Cover with batter so muffins nearly reach the top of the liner.
Bake 18-20 minutes or until toothpick inserted in center comes out clean
Cool on wire rack for 20 minutes.