Recipes

[lavendersage]

Raspberry Muffins

1 stick unsalted butter, melted

zest from 1 lemon

1 cup sugar

2 1/2 cups flour

1/2 cup whole wheat flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 eggs, lightly beaten

1 1/2 teaspoons vanilla extract

1 cup buttermilk

1 (6 oz) package fresh raspberries

raw sugar for topping

Preheat oven to 400. Line muffin tins with paper liners.

Melt butter and set aside.

Zest lemon in large bowl. Add sugar and combine with zest. Whisk in flour, baking powder and salt.

Combine eggs, buttermilk and vanilla. Add to dry ingredients and mix until just combined. Fold in raspberries.

Divide between 12 muffin cups. Sprinkle with raw sugar.

Bake for 20-25 minutes. Cool on wire rack.