Lemon Raspberry Muffins with Cinnamon Sugar
Monday October 24, 2011
Lemon is probably my favourite flavour in a dessert ever. I love lemon meringue pie, lemon gelato, I can eat lemon curd straight out of the jar.
But wait. If you mix lemon with raspberries? That my friends takes things to a whole new level.
This recipe is the first recipe I ever created all on my own. I first made these amazing muffins 4 years ago and even my sweet-hating older brother makes frequent requests for them.
My recipe is a bit less sweet than most muffin recipes (big surprise). They mix all the best things together. Lemons, raspberries and cinnamon sugar. You should make these.
Like now.
Lemon Raspberry Muffins….MMMMMM
Lemon Raspberry Muffins with Cinnamon Sugar
Makes ~16 muffinsIngredients:
3 cups flour
3/4 cup sugar
4 tsp baking powder
1/2 tsp baking soda
pinch of salt
3 eggs
1/2 cup milk
1/3 cup vegetable oil
1/4 cup apple sauce
zest of 2 lemons
juice of 2 lemons (1/2 cup)
frozen raspberries
Cinnamon Sugar:
1 tsp cinnamon
1 1/2 tsp sugar
Method:Preheat oven to 375°F. Line muffin tin with papers or grease.
Mix together the flour, 3/4 cup sugar, baking powder, baking soda and salt in a large bowl. Set aside. In a small bowl mix the 1 1/2 tsp sugar with 1 tsp cinnamon for dusting.
In a smaller bowl, use a whisk to stir egg, milk, oil, apple sauce, lemon juice and zest until smooth. Scrape into flour mixture and stir to form thick, fluffy batter. Spoon into muffin tins (~3/4 full. The fuller they are, the larger tops you will have on your muffins!) and push in desired amount of berries (I choose to add the berries here so that the dough does not change colour while stiring and this also allows a more even distribution in each muffin). Sprinkle each muffin with the cinnamon sugar.
Bake for 15-20 minutes or until golden and puffed. To check for doneness, insert a toothpick to see if it comes out clean. Cool tray on wire rack for 10 minutes before removing.
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