Tuesday, April 23, 2013

Lemon Raspberry Muffins

Finals Week! The worst and best week of the entire semester. It's the best because at BYU we get two "reading days" where we're supposed to study (I'll let you guess how much studying actually goes on...) I had some raspberries leftover and I wanted to make muffins.

Muffins are really great. Have I ever told you that? They're like little mini cakes you can eat for breakfast without anyone judging you. They're beautiful. They usually have yummy berries or chocolate chips in them. Delectable.

When you eat a cupcake, everyone knows you're eating dessert, but when you have a muffin somehow it becomes more acceptably healthy. Hey, I'm not complaining. These muffins were exactly what I needed to relieve my finals stress.

I also bought a giant thing of bubble wrap at Walmart to relieve the rest of my stress. It's working. I'm essentially stress-free and I only have one final left. What a beautiful finals week!

Lemon Raspberry Muffins

Yields: 18 muffins

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk (1 cup milk + 1 tsp vinegar)
1/2 cup veggie oil
1 teaspoon grated lemon zest
1 1/4 cups raspberries

1 cup powdered sugar
3 tablespoons fresh lemon juice

1. Preheat oven to 400 degrees. 

2. Combine dry ingredients (flour, sugar, baking powder, salt) in a large bowl. 

3. In a separate bowl, beat eggs, buttermilk, oil, and lemon zest. Add the wet ingredients to the dry ingredients and mix until just incorporated. Gently fold in the raspberries. 

4. Scoop the batter into 18 muffin papers or sprayed muffin tins 2/3 full and bake for 18-20 minutes. 

5. Whisk together the powdered sugar and lemon juice and dip warm muffin tops in the glaze and let it harden slightly for about 3 minutes before eating. 

Bon app├ętit!

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