August 26, 2009
Along with baking, I really like to make breakfast. However, once school starts, Sunday mornings are the only time I can ever do that, and usually even that doesn’t work because I’m too busy catching up on sleep! So, in the last days before school starts, I’m trying to fit in my breakfast making. =]
We had 1 pint of raspberries from our farm share, and I knew if I wanted to make anything with them, it had better be made fast! In my house, any fruit left out on the counter is gone in a couple of hours unless specifically claimed. Actually the worst is grapes. A whole bunch of grapes can be eaten in an hour. My mom takes to hiding them in her room if she wants to save some…
Anyways, I wanted to use the raspberries, and what sounds better for a summery breakfast than raspberry lemon muffins? These were delicious. Because they weren’t sickeningly sweet, they were perfect for breakfast, and light enough to have two or three! The only thing I would change would be to add more lemon if you really love a citrusy flavor. They’re also relatively healthy, so you can start the day off well. I strongly recommend trying these muffins.
Raspberry Lemon Muffins
adapted from Allrecipes
- 1/2 cup strawberry fruit-on-the-bottom yogurt
- 2 tablespoons vegetable oil
- 2 heaping tablespoons raspberry jam (homemade by my dad!)
- 1 tablespoon lemon juice
- 1/4 cup egg-beaters
- 1/2 teaspoon lemon extract
- grated zest of one lemon
- 1 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 tsp grated lemon zest
- 10 raspberries
- powdered sugar
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium sized bowl, mix together the yogurt, oil, jam, lemon juice, egg-substitute, and lemon extract. In a separate large bowl, stir together the flours, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Batter will be thick. Gently stir in the raspberries. Spoon batter evenly into the prepared muffin cups.
- Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
- Top muffins with powdered sugar and lemon zest, and garnish with raspberries.
Makes 12 muffins