Raspberry lemon muffins

Our suggestion for an irresistible Sunday morning breakfast. This is one of our favorite ways to enjoy raspberries.

Yield: 9 big muffins

Ingredients:

• 1 & 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon grated lemon zest
• 1/2 cup plain soy yogurt
• 3 tbs. vegetable oil
• 1 tbs. lemon juice
• 2 egg replacements
• 1/2 teaspoon lemon extract (optional)
• 1 cup raspberries (fresh are best, otherwise frozen)
• 2 tbs. white sugar for decoration (optional)

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Grease a 12 cup muffin tin, or line with paper liners.
3. In a large bowl, mix together the soy yogurt, oil, lemon juice, egg replacements, and, if using, lemon extract.
4. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
5. Add the wet ingredients to the dry, and mix until just blended.
6. Gently stir in the raspberries.
7. Spoon batter evenly into the prepared muffin cups.
8. Sprinkle remaining sugar over the tops for decoration, if desired.
9. Bake for 15 to 20 minutes in the preheated oven, or until the top springs back when lightly touched.
10. Cool muffins in the tin on a wire rack.

Notes:

Adapted from http://recipes.kaboose.com/raspberry-lemon-muffins.html

Author: Chris Walker. This entry was posted on Saturday, August 18th, 2007 at 9:06 pm. It is filed under Breads and Muffins, Breakfast, Lemon, Raspberries. You can follow any responses to this entry through the RSS 2.0 feed.

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