Post by Debbie on Jun 25, 2012 13:12:54 GMT -5
2 cups all-purpose flour
2 tsp. baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs
2/3 cup firmly packed light brown sugar
1 cup milk
6 tablespoons unsalted butter, melted
1 tablespoon finely grated lemon zest
1 cup fresh or frozen raspberries or blueberries
Preheat an oven to 425°F.
Line 12 standard muffin cups with paper liners.
In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.
In another bowl, whisk together the eggs and brown sugar until blended.
Whisk in the milk, butter and lemon zest.
Add the egg mixture to the flour mixture and, using a rubber spatula, stir until just evenly moistened.
Gently fold in the raspberries until just evenly distributed.
Spoon the batter into the prepared muffin cups, filling them three-fourths full.
Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack.
Let cool briefly and serve.
Makes 12 muffins.
2 tsp. baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs
2/3 cup firmly packed light brown sugar
1 cup milk
6 tablespoons unsalted butter, melted
1 tablespoon finely grated lemon zest
1 cup fresh or frozen raspberries or blueberries
Preheat an oven to 425°F.
Line 12 standard muffin cups with paper liners.
In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.
In another bowl, whisk together the eggs and brown sugar until blended.
Whisk in the milk, butter and lemon zest.
Add the egg mixture to the flour mixture and, using a rubber spatula, stir until just evenly moistened.
Gently fold in the raspberries until just evenly distributed.
Spoon the batter into the prepared muffin cups, filling them three-fourths full.
Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack.
Let cool briefly and serve.
Makes 12 muffins.