Whole Wheat Lemon Raspberry Muffins
Author: Anna
Recipe type: Muffin; Breakfast
Prep:
Cook:
Total time:
Serves: 24
- 1 cup butter, melted and cooled
- 2 cups milk
- 2 tsp vanilla
- 4 large eggs
- Juice of half a lemon
- Zest of one lemon (about 2 packed tsp)
- 2½ cups whole wheat flour
- 2 cups all-purpose flour
- 1½ cups sugar
- 8 tsp baking powder
- ½ tsp salt
- 2 cups fresh or frozen raspberries (if frozen, do not thaw first)
- GLAZE:
- 1 cup confectioner's (icing) sugar
- 1-2 Tbsp lemon juice
- Preheat oven to 400 degrees. Line 2 12-cup muffin tins with paper liners or spray lightly with baking spray.
- In medium bowl, whisk together melted butter, milk, vanilla, eggs, lemon juice, and lemon zest.
- In large bowl, stir together flour, sugar, baking powder, and salt.
- Make a well in centre of dry ingredients, pour in wet ingredients, and mix just until combined.
- Gently fold in berries.
- Divide batter over 24 muffins. Bake for 18-22 minutes or until light brown and tester comes out clean.
- Let cool on rack before adding glaze.
- For glaze, mix icing sugar and lemon juice to reach desired drizzling consistency. Drizzle over cooled muffins with a spoon.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/04/whole-wheat-lemon-raspberry-muffins/
2.2.2