raspberry & lemon muffins with zesty sugar top

Name: Raspberry & Lemon Muffins with zesty sugar top
Prep time: 10 min
Cook time: 25 min
Yield: 12
Cuisine: Irish
Ingredients: 1 - lemon; 1/2 cup(s) 120ml caster sugar; 1 cup(s) 240ml butter milk (tip: if you have no butter milk . just mix 1 tablespoon lemon juice into 1 cup of milk); 1/3 cup(s) 80ml canola oil or sunflower oil; 1 - egg; 1 teaspoon(s) vanilla extract; 2 cup(s) 200g all purpose flour; 2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1-1/2 cup(s) fresh or frozen raspberriers (i used frozen); ## FOR TOP OF MUFFINS; 1 teaspoon(s) castersugar mixed into the tablespoon of lemon sugar you already have set aside; 1 tablespoon(s) heated honey (makes easy work to spread over top of muffins)

121 Pinches 7 Photos

Racquel Sweeney

Donegal

Updated on Mar 20, 2014

These muffins are light and not too sweet.. I love the taste that the lemon gives it , along side the raspberries sweet and a little tangy.... just a nice combination for spring light and fresh... and a zesty crumbled sugar top ...two words as my boys would say ...yummy mummy !!!LOL...enjoy folks ..

Rate

prep time 10 Min

cook time 25 Min

method Bake

yield 12 serving(s)

Ingredients

1 - lemon
1/2 cup 120ml caster sugar
1 cup 240ml butter milk (tip: if you have no butter milk . just mix 1 tablespoon lemon juice into 1 cup of milk)
1/3 cup 80ml canola oil or sunflower oil
1 - egg
1 teaspoon vanilla extract
2 cups 200g all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cup fresh or frozen raspberriers (i used frozen)
FOR TOP OF MUFFINS
1 teaspoon castersugar mixed into the tablespoon of lemon sugar you already have set aside
1 tablespoon heated honey (makes easy work to spread over top of muffins)

How To Make raspberry & lemon muffins with zesty sugar top

Step 1

Pre-heat your oven to 180c/350f ..Coat 12 patty tray with either cooking spray or line with muffin cases .

Step 2

Grate or with a vegetable peeler remove the zest of the lemon. Combine the zest and sugar in a food processor ,pulse until the zest and sugar have combined.. Take out about 1 tablespoon of this mixture and set a side for decoration .
Step 3

Add to that butter milk , oil, egg, and vanilla and pulse until blended..
Step 4

shift flour, baking powder, baking soda, and salt into a large bowl. Add to that the butter milk mixture , fold into flour with a specular until blended. Then gently fold in the (frozen) raspberries..
Step 5

Divide the batter with an ice-cream scoop among the muffin cups .Bake the muffins until the edges and tops are golden , 20 to 25 minutes . Let cool in the patty tray for 5 minutes or so , before placing them on to a wire rack .
Step 6

Finish them of with a brushing of heated honey on top and a sparkle of crumbed lemon zest finely grounded sugar. For that delicate hint of sweet lemon on top of your muffin..
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