I had some raspberries left over from making jam, and some lemons from making some ice cream. So I thought why not put them together and make some muffins!!!
I went a searching and found a recipe over at yourhomebasedmom.com. It used both the lemons and the raspberries and some buttermilk, which I always seem to have in the fridge. I adapted her recipe to fit my needs, please click on this link for her great recipe Lemon Raspberry Buttermilk Muffins.
Here is my adapted version, I only changed one or two things.
juice of 1/2 lemon
1/2 cup sugar
1 cup buttermilk, any kind
1/3 cup vegetable oil
1 large egg
1 cup white whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh raspberries
Sugar for topping
Preheat oven to 400 degrees. Line muffin pan with paper liners. Zest lemon.
Combine the zest of the lemon and 1/2 cup of sugar in a food processor, pulse until the zest is very finely chopped into the sugar. Add the buttermilk, oil, egg and vanilla and pulse until blended.
Combine whole wheat flour, all purpose flour, baking powder, baking soda and salt in large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the 12 muffin cups.
Sprinkle with sugar and bake for 20 to 25 minutes until tops are golden. Let cool in pan 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.
Here are a few more photos of the muffins in the making, I love taking pictures of food !!
I hope you will give these a try, they are sweet and tart at the same time.
Thanks for stopping by !!
The Bread Fairy