lemon is my favourite anything.
and the list goes on....and on.
add to it any kind of fresh berry and you've managed to make the lemon-fanatic in me even happier.
but to be fair i'm actually pretty easy to please.
#sometimes #okaynotalways #workingonit
today my fridge is bursting with beautiful raspberries which can only mean that muffins are in our immediate future, or our 18 - 20 minute plus prep time future.
lemons + raspberries for the win.
Lemon Raspberry Muffins
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup sugar, plus more for sprinkling
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup greek yogurt (lemon or vanilla)
1/2 cup milk
1/2 cup oil
1 tablespoon lemon juice
zest of 1 lemon
1 1/4 cup fresh raspberries
preheat oven to 400F. spray 12 cup muffin tin with non-stick spray and set aside.
in medium bowl combine eggs, yogurt, milk, oil, and lemon juice. whisk to combine.
in large bowl combine flour, baking powder, sugar, salt, and lemon zest. add milk mixture and mix until just incorporated. gently fold in raspberries.
using an ice cream scoop divide the batter into the prepared muffin tin and sprinkle with sugar.
bake for 18-20 minutes or until toothpick inserted comes out clean.
yields: 12 muffins