Lovely Raspberry Muffins

Alright, here comes the corn, but I absolutely love holidays, so I don’t really care. Any way, there is certainly a pun in the title of this recipe, because it is a recipe for Valentines day – the day of love. Of course, you can make them any other time too, but it is always fun to eat something red or pink on Valentines day. These lemon raspberry muffins are fun and festive. :)

I just tried this recipe (the day before it is being posted, actually) and I really like this muffin recipe. I usually stick with squash (pumpkin, zucchini, etc) or banana muffins, because they are always moist and sweet, without adding excessive amounts of sugar. White muffin batters such as blueberry muffins, however, I make less often. I feel like these batters practically need to be pound cake batter, or else the muffin tastes like a biscuit. Don’t get me wrong, biscuits are great, when I want to eat biscuits. But not when I want a muffin. Tangent aside, this is a great muffin recipe because it is sweet and moist without being almost a cupcake.

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My little munchkin has been getting into jokes lately. His latest is to offer a high five, and then quickly move his hand and say “too slow!”. Any way, as I was taking pictures of these muffins, he sat eating his own mini muffins. So I snapped a couple shots because I could just see him saying:

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“Will you be my Valentine?”

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“Too slow!”


Ingredients:

1 cup vanilla yogurt

2 TBS lemon juice

2 tsp lemon zest (from 1 small lemon)

3 eggs

1/2 cup oil

3/4 cup sugar

1 1/2 cups white flour

2 tsp baking powder

1/2 tsp salt

1 TBS flour

1 TBS powdered sugar

2 cups raspberries (frozen or fresh)

Directions:

Preheat the oven to 350 F. Line or spray 12 muffin tins.

Whisk the yogurt, lemon juice and zest, eggs, oil and sugar together. In a separate bowl, combine the flour, baking powder and the salt. Whisk the dry ingredients into the wet ingredients until just incorporated, but some lumps remain.

Toss the raspberries with the tablespoons of flour powdered sugar until coated. Gently fold the raspberries into the batter.

Divide the batter into the muffin tins. Bake for 25-30 minutes, until the tops are golden brown. Remove from oven and cool for 5 minutes in the pan before putting the muffins on a cooling rack.

 

Recipe adapted from The Gourmet Gourmand.

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