Recipe by Marz
The marriage between the sweetness of the raspberries go well with the tartness of the lemons. Makes a tender muffin. You can use fresh or frozen raspberries. You can also use corn oil instead of the canola oil. Be careful not to overmix the batter or it will become stiff!
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 2⁄3 cup canola oil
- 1 1⁄3 cups firmly packed light brown sugar
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 1 cup raspberries
Directions See How It's Made
- Preheat oven to 375 degrees F. Spray or line 12 cup muffin pan.
- In a bowl, stir together the flour, baking powder, cinnamon and salt. Set aside.
- By hand or mixer: In a large bowl whisk together until blended the eggs and milk. Add the oil, brown sugar, lemon zest, lemon juice, vanilla and almond extract until combined. Add the dry ingredients and stir until combined. Do not overmix! Fold in the raspberries.
- Spoon the batter into the prepared muffin cups, filling each to within 1/4 inch of the rim. Bake until a toothpick inserted into the center of a muffin comes out clean about 25 minutes if you use fresh berries and 25-30 minutes if using frozen berries. Transfer to a rack and let cool in pan for 15 minutes. Then turn them onto the rack to finish off cooling. Serve warm or at room temperature. Store in airtight container for up to 3 days.