Tuesday, July 16, 2013

Lemon-Raspberry Muffins

We are in Oregon and I picked these raspberries and then came in and made these for breakfast.  We are going hiking early this morning and decided this would be a good idea. I clipped this out of Southern Living magazine.  I read the recipe wrong. Instead of  or, I assumed it  was both, so I added 2 1/4 cups of raspberries.  I don't think it was wrong.  How can you have too many raspberries? I'm sure there is a point where it would mess with the science of cooking, but 2 1/4 cups did not.

2 1/4 cups all-purpose flour -- divided use
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8oz.) container lemon yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon lemon zest
1 (6oz.) package fresh raspberries (about 1 cup) or 1 (6oz) package frozen raspberries, unthawed
3 Tablespoons sugar
1 Tablespoon cold butter
Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
Toss together 2 T. flour and 3 T. sugar, cut butter into mixture until crumble. Spoon evenly over batter in muffin pans.
Bake at 375* for 20-25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

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