i can't believe i let this recipe sit in my "to post" folder for so long but that happens to me some times. life just gets in the way.
i made these muffins for easter brunch this year. we usually do a late lunch for easter but this year we decided to do a brunch. i love brunch - it is just the perfect combination of food. i love a meal when egg dishes are acceptable but so is a salad. good combination in my book.
my god-mother, Barb, made a killer eggs dish. i got the recipe from her and have screwed it up 3 times. i cannot figure out what i am doing wrong - but i keep trying it. it was baked eggs with cottage cheese, cheddar cheese and asparagus - perfection. the eggs were so perfectly baked. i am still craving that dish.
these raspberry lemon muffins were my contribution to the meal. the recipe - from smitten kitchen - had been sitting in my recipe file for quite awhile. it was the perfect occasion to try them out.
the muffins themselves were nice - not too sweet and a hint of vanilla. the lemon flavor came through loud and clear. biting into a whole raspberry was a fun little surprise. i had thought of breaking them up and swirling them through the batter - but i am glad i left them whole. the only thing i would do differently is take them out a bit sooner - they got a little dry on me. raspberry-topped lemon muffins
from smitten kitchen
makes about 14 muffins
1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (i had small lemons so i used 3)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 1/2-pint containers (about) fresh raspberries
Preheat oven to 375Â°F. Line 14 standard muffin cups with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.
Divide batter among muffin cups (2/3 full). Top each large muffin with 3-4 raspberries . Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes. (next time i will take them out around 30 minutes as mine were a bit dry)
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