Wednesday, June 30, 2010
Raspberry Topped Lemon Muffins.
Lemon Raspberry Topped Mini Muffins
Raspberry Topped Mini Muffins
Susan Fallon Bon Appetit July 2006
Makes what seems like a million mini muffins about 50 or so, or about 16 large muffins
1 cup and about 1/4 cup sugar divided
About 4 to 5 teaspoons of grated lemon peel
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 stick of unsalted butter, room temp
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
about 1 pint of fresh raspberries
Preheat oven to 375
Line muffin or mini muffin tins with paper liners
Muddle or mash1/4 cup of sugar and the grated lemon peel in a small bowl until the sugar is moist.
Whisk flour, baking powder, and salt in a medium bowl. Using an mixer beat the remaining cup of sugar and butter until smooth. Add the egg, buttermilk, vanilla and lemon sugar, beating in between. Add the flour mixture. Beat until combined.
Divide among the muffin tins. Fill to about 3/4 level. Top each with one or two raspberries, depending on your mood. Bake until the muffins are lightly brown on top and a tester comes out clean. It was about 30 minutes for my minis.
Enjoy the cuteness!!!