Recipe: Lemon Raspberry Muffins

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by Helen Fletcher

KMOV.com

Posted on October 8, 2012 at 3:17 PM

This is a really easy muffin requiring two bowls, a whisk and muffin tins. They freeze beautifully.  This recipe makes twelve regular size or six Texas size muffins.  Fruit has a tendency to stick to paper liners but spraying the liners solves that problem.  Other fruits can be substituted for the raspberries. 

1 large egg
1 cup buttermilk
1/2 cup vegetable oil
Rind of one lemon
1 teaspoon vanilla
2/3 cup sugar (135 grams or 4 3/4 ounces)
1 3/4 cup all purpose flour (245 grams or 8 1/2 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries

Preheat the oven to 400 degrees.  Line 12 regular or 6 Texas muffin tins with paper liners.  Spray the papers.  Set aside.

Whisk the egg in a medium size bowl.  Add the buttermilk, oil, lemon rind, vanilla and sugar.  Whisk to combine.  Set aside.

Combine the flour, baking powder, baking soda and salt in a large bowl.  Whisk to combine.  Add the liquid mixture and whisk to mix.  Stir the raspberries in gently. 

Divide the batter between the tins.  The regular size takes about 1/4 cup per muffin.  The Texas tins take about 1/2 cup per muffin.

Bake for 20 to 22 minutes for the regular size.  Texas muffins 25 to 28 minutes or until either one tests done when a cake tester comes out clean. 
 

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