So despite the heat, I turned on my oven and baked some of these gorgeous muffins and some of these. Trust me. . . it was worth it! Aren't they beauties! Ethan even helped a bit with the glaze that went over the top. . . he's a good "painter!"
I had bought some delicious raspberries at Costco for selfish reasons, other than the fact that we like to eat raspberries. I really like to stick them in my lemonade. But, being that it's so hot here, the lemonade went rather quickly. So, I thought that I would use them to make something for Jon's breakfast this week. It took me forever to find the perfect recipe, since I was almost out of brown sugar, milk and didn't have any yogurt, sour cream, or some of the other ingredients. I finally settled on a recipe and it was so easy (muffin recipes usually are!).
Have I mentioned how much I love souffle cups? Maybe they need their own post. Yep. . . I think they are just that awesome!
Lemon Raspberry Muffins
Ingredients:
2 cups flour
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup canola oil
1 tsp grated lemon zest
1 1/4 cup raspberries
1 cup powdered sugar
3 tbsp fresh lemon juice
Directions:
Preheat oven to 400 degrees.
Combine your dry ingredients in a bowl. Slowly mix in wet ingredients and stir until just moistened. Add raspberries and fold very carefully. You want them to keep their berry-like figures and not be smooshed and have completely pink batter.
Fill your muffin cups and bake for about 18 minutes. In a small bowl, combine powdered sugar and lemon juice. I just eyeballed this til it got to a glue-like consistency. I like the way it gave it a glazed donut kind of effect. Spread this on with a spoon or a pastry brush (hence, my son "painting").
Let cool and then snack on one. I keep these stored in the fridge, because they are fruit, they will probably last longer.
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