Raspberry-Lemon Muffins

Name: Raspberry-Lemon Muffins
Ingredients: 1 cup unsifted cake flour; 1 cup unsifted all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1 cup buttermilk, shaken; 1/4 cup butter, melted and cooled; grated lemon zest of one medium lemon (about 1 tablespoon); 1/4 cup freshly-squeezed lemon juice (from 1-2 lemons); 1/3 cup granulated sugar; 1/3 cup freeze-dried raspberries

13 ingredients

6 steps

Ingredients

1 cup unsifted cake flour
1 cup unsifted all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup buttermilk, shaken
1/4 cup butter, melted and cooled
grated lemon zest of one medium lemon (about 1 tablespoon)
1/4 cup freshly-squeezed lemon juice (from 1-2 lemons)
1/3 cup granulated sugar
1/3 cup freeze-dried raspberries

Directions

1

Pre-heat oven to 400°
2

Sift together first 6 ingredients into a large bowl.
3

Whisk eggs until frothy. Add buttermilk and melted butter.
4

Combine wet ingredients with dry ingredients, using a wooden spoon. Mix just to combine. Stir in grated lemon zest and raspberries.
5

Line muffin cups with fluted liners. Spoon batter into muffin cups until 3/4 full.
6

Bake at 400° for 20-25 minutes, or until golden. While muffins are baking, mix 1/4 cup lemon juice with 1/3 cup sugar in a small pitcher. When muffins are baked, and while still hot, give the lemon-sugar mixture a quick whisk, then pour over each muffin. Serve warm or at room temperature with butter and jam.