Lemon Raspberry Muffins
The recipe is requested everytime I bring these muffins to an event or to a friend's home. It's the fresh whipping cream that makes the difference.
2 c all purpose flour
1 c sugar
3 t baking powder
½ t salt
1 pint whipping cream (1 c )
½ c butter melted
Juice from one Lemon
1 t vanilla extract
1 c or 1 pint fresh raspberries
You can also use 1 c frozen, (don’t thaw them) raspberries
Zest from one Lemon - chopped
1/4 c sugar
2 T flour
2 T cold chopped butter
Combine ingredients until crumbly
Pre-heat oven to 400 degrees
In an electric mixer, combine whipping cream, melted butter, lemon juice, eggs, vanilla extract and sugar.
Add flour, baking powder and salt.
Mix just until combined.
Fold raspberries and lemon zest into batter.
Spoon batter into 12 cupcake forms
Top each cupcake with streusel
and bake at 400 degrees for 15 minutes.
Take muffins out of oven at 15 minutes and test for doneness with a toothpick.
If it comes out clean, they’re done.
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