Tuesday, August 23, 2011

Lemon Raspberry Muffins

Okay, so the picture doesn't do justice to just how good these muffins are.  These muffins are incredible.  These muffins could probably negotiate world peace.  Maybe not, but they are certainly something to devour like its your last meal savor and enjoy every last crumb.  The raspberries are tart, and the lemon flavor....  Well, you get the idea how much I love these.  You want to know something else about these muffins?  They freeze like a charm.  A few seconds in the microwave and you (and your kiddos, if you'll share) can be enjoying their lemony berry-ness.  I stocked my freezer with a double batch of these and the Breakfast Blueberry Muffins I posted a while back.

One tip I have for making muffins.  This may sound dumb, but I never use the paper muffin cups for muffins.  Want to know why?  Because I hate when I pull off the wrapper and half of the muffin comes of with it.  So just grease up the muffin pan and keep the paper liners in the cupboard.  You won't want to waste one crumb.

Lemon Raspberry Muffins
makes 16 muffins

2 cups flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup half and half (you could use whole milk too)
1/2 cup vegetable oil
1 tsp. lemon extract
1 cup fresh or frozen raspberries (If using frozen berries, do NOT thaw)

In a large bowl, combine the flour, sugar, baking powder and salt.  In another bowl, combine the eggs, cream, oil and extract.  Stir into dry ingredients just until moistened.  Fold in raspberries.  Fill greased muffin cups 2/3 full.  Bake at 400° for 18-20 minutes or until just golden.  Cool 5 minutes in the pan before removing to a wire rack to cool completely.  Freeze individually on a baking sheet then transfer to a freezer bag.  Heat in the microwave until thawed and warm.

Source:  My friend Erica T.

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