Whole Wheat Lemon Raspberry Muffins
Recipe type: Muffin; Breakfast
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
  1. Preheat oven to 400 degrees. Line 2 12-cup muffin tins with paper liners or spray lightly with baking spray.
  2. In medium bowl, whisk together melted butter, milk, vanilla, eggs, lemon juice, and lemon zest.
  3. In large bowl, stir together flour, sugar, baking powder, and salt.
  4. Make a well in centre of dry ingredients, pour in wet ingredients, and mix just until combined.
  5. Gently fold in berries.
  6. Divide batter over 24 muffins. Bake for 18-22 minutes or until light brown and tester comes out clean.
  7. Let cool on rack before adding glaze.
  8. 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/