These little sweet and sour muffins go great with a cup of tea, my preference green tea. I use whole wheat flour to make them healthier and tastier. The whole wheat flour adds another nutty note to the overall flavor, along with a good amount of fiber to start off your morning, or afternoon or evening, I enjoy them as long as there around….anytime….anyplace! I can’t stop eating them whenever I make them. The lemon and raspberry combo make for a sweet and sour delight that is sure to have your taste buds jumpin’ and bumpin’. Check out the recipe and tell me what you think! Oh and I have been made aware that there is a huge controversy over what is a muffin and what is a cupcake….this is a muffin to me, however…it may be a cupcake to you, either way I’m sure you’ll enjoy it…so here’s what you need…..
Zest of 1 Lemon
2 Cups Whole Wheat All Purpose Flour
1 Teaspoon Baking Powder
Pinch of salt
1 Cup Sugar
2/3 Cup Canola Oil
½ teaspoon vanilla
½ Cup milk
12 Oz Frozen Raspberries (keep them in the freezer until time to use)
Juice from one squeezed lemon
Drop of vanilla
Mix your flour, baking powder, salt, and lemon zest in a bowl. In another bowl mix your sugar, oil, eggs, vanilla. Now add half your milk and flour. Don’t over mix just mix to incorporate everything well. Now carefully fold in your frozen raspberries. Be gentle so the red from the raspberries won’t run in the mix, you want the color from the raspberries to pop.
Spoon in muffin pans.
Bake for 25 minutes but keep an eye on them cooking time may vary.
While they are baking make your icing, to drizzle on top.
Mix the juice from one lemon with a dash of vanilla and powdered sugar. Add your sugar and beat your mix until you get desired consistency.
Let your muffins cool down and when ready drizzle icing on top.