Raspberry Lemon Muffins

Yesterday we were stuck in the house thanks to a spring snow storm.  Fortunately, we have a new stand mixer, so I decided to warm my family up with some freshly baked goods.  We had extra lemons so I went searching for a lemon bread/muffin recipe.  This one from Epicurious.com had potential, but used a whole stick of butter.  My husband hates when I modify recipes, but I really enjoy trying to make them healthy.  I ended up modifying this one a lot (using whole wheat flour, reducing the sugar, substituting some butter with applesauce, using buttermilk instead of milk, adding raspberries, adding way more lemon, and turning them into muffins instead of a loaf) and the results were tangy and delicious.  We will definitely be making them again!

Ingredients:

  • 1 cup whole wheat flour
  • 2/3 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup sugar (you could up it to 3/4 cup if tart isn’t your thing)
  • 1/4 cup butter
  • 1/4 cup applesauce (I used raspberry applesauce)
  • 2 eggs
  • zest of 2 lemons
  • juice of 1 lemon
  • 1/2 cup buttermilk
  • frozen raspberries (take them out of the freezer a touch early so they aren’t frozen solid, but also aren’t completely thawed or your batter will become pink)

Glaze ingredients:

  • juice of 2-3 lemons
  • powdered sugar (enough to sweeten the lemon juice to your taste)

Instructions:

  1. Preheat oven to 350.
  2. Mix flours, baking soda, and salt in bowl.
  3. Cream sugar and butter with an electric mixer.  Add applesauce, lemon zest, and juice of one lemon.
  4. Beat in eggs.
  5. Alternating, pour dry ingredients and buttermilk into the butter mixture.
  6. Gently fold in frozen raspberries.
  7. Prepare muffin tins by either inserting paper cups or wiping with canola oil.  Pour batter into tin.
  8. Bake for 25 min.
  9. While muffins bake, prepare glaze by mixing freshly squeezed lemon juice with powdered sugar.  If you don’t have powdered sugar, you can do this over the stove, cooking them until the sugar dissolves.  When muffins are baked, take them out of the oven and pour a spoonful or two of the glaze over each one.  Makes 1 dozen muffins.

Filed under: Recipe on April 19th, 2009

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