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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Easy Raspberry-Lemon Muffins

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Easy Raspberry-Lemon Muffins Empty Easy Raspberry-Lemon Muffins

    Post by Lobo Mon 15 Feb 2016, 9:56 pm

    Easy Raspberry-Lemon Muffins Img4l
    Easy Raspberry-Lemon Muffins
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    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 12
    You can top the muffin batter with a coarse sugar, such as Demerara or turbinado, before baking. Or sprinkle the batter with leftover streusel topping or chopped toasted nuts mixed with brown sugar.






    • 720

    Ingredients:


    • 2 cups all-purpose flour
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1/4 tsp. freshly grated nutmeg
    • 2 eggs
    • 2/3 cup firmly packed light brown sugar
    • 1 cup milk
    • 6 Tbs. (3/4 stick) unsalted butter, melted
    • 1 Tbs. finely grated lemon zest
    • 1 cup fresh or frozen raspberries or blueberries

    Directions:

    Prepare the muffin pan
    Preheat an oven to 425°F. Line 12 standard muffin cups with paper liners.

    Mix the batter
    In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.

    In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the milk, butter and lemon zest. Add the egg mixture to the flour mixture and, using a rubber spatula, stir until just evenly moistened. Gently fold in the raspberries until just evenly distributed.

    Bake the muffins
    Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack. Let cool briefly and serve. Makes 12 muffins.

    Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).

      Current date/time is Fri 19 Apr 2024, 12:28 am