Lemon Raspberry Muffins

LilPinkieJ's Note:

Lemon Raspberry Muffins Recipe from Festival Foods, a grocery store in Green Bay. This was featured on the local morning news.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons lemon juice
• 2 teaspoons fresh lemon zest
• 1 cup raspberries (fresh or frozen)

Glaze

• 1 cup powdered sugar, sifted
• 2 tablespoons lemon juice
• 1 tablespoon milk

Directions:

1. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon juice and zest.
2. Stir into flour mixture just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full.
3. Bake at 350 degrees F for 15-20 minutes or until center of muffin springs back when lightly touched.
4. For Glaze:: Mix powdered sugar and lemon juice. Add milk until smooth.
5. Drizzle glaze on top of slightly cooled muffins.

Reviews

[Soxfan]

These were wonderful. I used fresh picked raspberries that were very sweet so I also threw in a couple handfuls of blueberries for contrast. My son ate one before I could glaze them and liked it. Then after glazing, he LOVED it! Will make again and again.

[mums the word]

This is an easy recipe and the muffins are delicious. I too used only a half recipe for the glaze and that was enough. Thx for sharing Jess!

[Chef de Sucre]

Yummy! These were great muffins. I will be making these again. I only made half the amount of glaze and it was more than enough for the full recipe of muffins. also, these are great with blueberries rather than raspberries.