Raspberry Lemon Muffins
Light, slightly tart muffins complemented by a sweet, crunchy topping. The Richards Bed and Breakfast, Narragansett, Rhode Island
Light, slightly tart muffins complemented by a sweet, crunchy topping. The Richards Bed and Breakfast, Narragansett, Rhode Island
Yield:
Makes 12.Ingredients
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, slightly beaten
1/4 cup plus 2 tablespoons butter, melted and cooled
1/2 cup milk
2 teaspoons lemon juice
1-1/2 cups raspberries, fresh or frozen
1 teaspoon grated lemon rind
Streusel Topping (recipe follows)
Instructions
In a large bowl, sift together the flour, sugar, baking powder, and salt and stir to combine. In a small bowl, beat together the egg, the butter, milk, and lemon juice. Make a well in the center of the flour mixture, pour in the egg mixture, and stir with a fork until just combined. Lightly fold in the raspberries and lemon rind.
Spoon into greased or paper-lined muffin tins, filling three-fourths full, and sprinkle with Streusel Topping. Bake in a preheated 350 degree oven for 20 minutes.
Streusel Topping
Ingredients
1/2 cup chopped pecans
1/2 cup firmly packed light brown sugar
1/2 cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon grated lemon rind
Instructions
Combine the pecans, brown sugar, flour, butter, and lemon rind and proceed as directed above.
NOTE: The topping makes a lot, so you may want to reduce the amounts called for by half.
