Just in time for Easter Sunday, a simple muffin recipe.
RASPBERRY-LEMON MUFFINS
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
MAKES: A BAKER’S DOZEN
Muffins:
1 1/2 cups Organic Budget Mix® All-Purpose Original
I’m happy to report that this recipe is delicious with MaryJane’s Gluten-free Budget Mix! The conversion is simple, just swap the 1 1/2 cups Budget Mix with 1 cup Budget Mix® All-Purpose Gluten Free. After spooning the batter into muffin cups, let them hang out for about 15 minutes before baking (this gives the flour time to absorb liquid). The yield and bake times are still the same.
1/2 cup sugar
1/4 cup brown sugar
1 cup buttermilk
2 eggs
6 T melted butter
1 t vanilla extract
1 cup fresh or frozen raspberries (about 4 ozs)
1 T lemon zest (about 1 lemon)
Simple icing (optional):
1/2 cup powdered sugar
2 1/2 t milk
1. Preheat oven to 400°F. Line muffin tin with baking papers and set aside.
2. In a medium bowl, combine Budget Mix, sugar, and brown sugar; mix well.
3. In a small bowl, combine buttermilk, eggs, melted butter, and vanilla. Mix well and pour into dry mixture. Mix just until combined. Mix in raspberries and lemon zest.
4. Spoon batter into prepared muffin cups. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Cool slightly, then transfer muffins to a cooling rack to cool completely.
5. Make optional icing: Combine powdered sugar and milk in a small bowl and mix until smooth. Drizzle over muffins and let dry completely.
Gather ingredients.
Preheat oven to 400°F. Line muffin tin with baking papers and set aside. Add 1 1/2 cups Organic Budget Mix® All-Purpose Original to a medium bowl.
Add 1/2 cup sugar.
Add 1/4 brown sugar.
Mix well.
Add 1 cup buttermilk to a small bowl.
Add 2 eggs.
Add 6 T melted butter.
Add 1 t vanilla extract.
Mix well.
Pour into dry mixture and mix just until combined.
Add 1 cup fresh or frozen raspberries (about 4 ozs).
Add 1 T lemon zest (about 1 lemon).
Mix to combine.
Spoon batter into prepared muffin cups.
Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Cool slightly, then transfer muffins to cooling rack to cool completely. Make optional icing: Add 1/2 cup powdered sugar to a small bowl.
Add 2 1/2 t milk.
Mix until smooth.
Drizzle over muffins and let dry completely.
Sometimes in the Winter, you just have to have a taste of the carefree days of August. These muffins look delicious.
The muffins look yummy and I will definitely try the recipe, can’t go wrong with raspberries, but I must say I LOVE the vintage Pyrex Cinderella bowl! I have a set with the Daisy pattern that I inherited from my mother-in-law and I use them quite often. 🙂
I had a daughter in law that collected Pyrex bowls, just like the ones that my Grandmother used. I can’t believe what a person can get when it comes to pyrex. She had a shelf that went around the kitchen and she spread them out. Beautiful and all different patterns.
Where do I find the budget mix and whats in it???
There was a link in the text. Here it is again: http://shop.maryjanesfarm.org/store/c/36-Budget-Mix.aspx
I can not wait to try these, makes my mouth water.
Have a beautiful day and thank you.
Hugs.
These sound delicious! I will need to make these. The kids love having muffins for breakfast and these are simply enough to make before school. Thank you.