Raspberry Lemon Muffins

I think it was at the age of 18 when I started collecting recipes in one of those old workbooks. I would cut and glue whenever I found a new recipe. Here is one of my favourite muffin recipes for muffins that scream spring/summer.

The original recipe.

Mmmm! Can't you smell them?

The dry and the wet ingredients. I ended up mixing my ingredients and putting them in the fridge. I added the frozen raspberries and baked them the following day.

The lovely breakfast for my mom's visit.

Recipe

Ingredients

2 c all-purpose flour

1 c quick cooking oats (and a bit to sprinkle on top)

1 c brown sugar

1 tbsp grated lemon rind

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt 

2 eggs

1 1/4 cups buttermilk ( I usually do 1 cup of regular milk and 1/4 cup of lemon juice that i get from the lemon whose rind I've grated.)

1/3 c vegetable oil

1tsp vanilla

3/4 frozen raspberries

• In a large bowl whisk together all dry ingredients.
• In separate bowl beat eggs; blend in buttermilk, oil and and vanilla. Pour over dry ingredients. Sprinkle with raspberries: stir just until dry ingredients are moistened.
• Spoon into greased or paper-lined muffin cups.
• Bake at 375F for 20-25 minutes.
• Makes 12 average sized muffins.

I wish I knew which magazine this recipe came from so I could properly source it. Sorry.

Hope you are having a wonderful day with lots of sunshine. If not, make some muffins and think of sunny days. Happy Easter!