She lives, she breathes, she even bakes muffins!
1 1/4 cups sugar, divided
4 teaspoons finely grated lemon zest (about 2 lemons' worth)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
juice of 1 lemon
1 cup frozen raspberries
Preheat oven to 375°F. Mash 1/4 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla, 1 tablespoon lemon juice, and half of lemon sugar. Beat in flour mixture. Very briefly mix in raspberries.
Divide batter among muffin cups. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes. Brush tops of muffins lightly with lemon juice; sprinkle with remaining lemon sugar and cool.
Modified from this recipe on epicurious.
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