It's been a little crazy around our house for the last couple weeks. Joel's gone back to work after being laid off for the winter, and with March Break upon us, I've had extra shifts at the restaurant. We've given in a few times this week and ordered take out but no more! I went to the grocery store yesterday and picked up some stuff for Joel's lunches and some fresh fruit for baking.
This recipe is great for breakfast on the go, lunch hour snack, or nighttime indulgence. The lemon zest and raspberries give them the perfect tart flavour. I've made them a few times over the last couple weeks because they do not last!
As most of my recipes, this is a pinterest find. After a cursory look at my cupboards, I browse pinterest for a recipe based on ingredients I already have. Thanks to Crumb Blog for this great find!
INGREDIENTS:
1 cup buttermilk
3/4 cup sugar
1/4 cup canola oil
1 egg
1 tsp vanilla extract
1 lemon
2 cups flour
2 tsp baking powder
Pinch salt
2 cups frozen raspberries (unthawed)
*I've used both fresh and frozen raspberries. Both turned out great!
DIRECTIONS:
Preheat oven to 400F.
Line the cups of a 12-cup muffin tin with paper liners.In a large mixing bowl, stir together the buttermilk, sugar, oil, egg and vanilla until smooth. Zest and juice the lemon into the buttermilk mixture; stir again until combined.
In a separate bowl, stir together the flour, baking powder and salt. Add to the wet ingredients and fold until almost combined. Gently fold in the still-frozen raspberries, being careful not to break them up. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of each muffin comes out clean. Let cool in pan for 5-10 minutes, then turn out onto a wire rack to cool completely.
(I baked mine for approximately 15-18 minutes and they came out a perfect golden colour).
Enjoy :) !
No comments:
Post a Comment