These Lemon Raspberry Muffins are a real crowd pleaser! My husband and I love these, and so do my kids! We eat them for breakfast, lunch, snack and dinner! The lemon and raspberry together are a perfect match. If you aren’t a raspberry lover, blueberries would be a good substitute. You could use fresh or frozen fruit, so it’s nice when I buy a big bag of frozen raspberries or blueberries and make several batches of these. I also like to double this recipe because we go through it pretty fast!
- 1½ cups whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 lemon, about 1 to 1¼ teaspons (I usually use a zester for this)
- ½ cup (1 stick) butter, softened but not melted
- 1 egg
- ½ cup pure maple syrup
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup frozen or fresh raspberries (no need to defrost)
- Preheat oven to 350 degrees F. Spray the muffin tin with cooking spray.
- In a small bowl, whisk together the flour, baking soda, salt, and lemon zest.
- In a large bowl fitted with an electric whisk (or beaters), cream the butter until smooth.
- Turn the speed down to low and slowly add in the egg, syrup, milk and vanilla.
- With the speed still on low slowly add in the flour, scraping the sides of the bowl if necessary.
- Carefully fold in the raspberries with a spatula until well combined.
- Use a small ice cream scooper or large spoon to add the batter to the muffin cups. Bake until a toothpick comes cleans when inserted in the center, about 18 to 20 minutes.
Adapted from: www.100daysofrealfood.com