Who doesn’t have a sweet tooth once in a while? I sure do and I enjoy baking pies, cakes, pastries, etc. Unfortunately there’s a little problem…there’s only two of us to eat my baking unless we invite people over to help out.
What to do when I have the craving for baked goods? The answer is muffins! Yep, that’s right…muffins. They are so versatile…okay let me explain. First they are amazingly yummy. Second, you can eat them anytime of day – breakfast, lunch, mid-afternoon snack, dessert, after dinner…why not? And lastly, I can freeze some and when I have to “fix” that tooth, I take one from the freezer and reheat it in the microwave or I can just wait and thaw it out for a few hours…NOT! Lol…!
Muffins are easy to make, bake and …obviously eat! There are so many recipes for delicious muffins to choose from, it can be hard to decide what kind to make. In this video, I’ll show you how I make my Lemon Raspberry Muffins. They are moist, full of flavor and there’s just the right balance of tart and sweet to them. I have many muffins recipes and this one is in my top ten favorites. After you’ve tried them, you’ll understand what I mean.
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. lemon zest
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup vanilla Greek-style yougurt
- 1/4 cup light sour cream
- 3 tbsp. grapeseed oil
- 2 tbsp. fresh squeezed lemon juice
- 2 large eggs, room temperature, beaten
- 1/2 tsp. lemon extract
- 1 cup fresh raspberries