Raspberry Lemon Muffins
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Ingredients
- 3 tablespoons melted butter
- 1 cup all purpose flour
- 1 cup whole grain spelt flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 egg
- 1 cup of milk
- 1 teaspoon lemon zest
- 1 1/4 cup fresh or frozen raspberries
Details
Adapted from google.com
Preparation
Step 1
Preheat oven to 400 degrees Fahrenheit. Grease a standard 12 cup muffin tin.
In a large bowl, mix together all of the dry ingredients.
In a medium bowl, beat together the egg, milk, butter, and lemon zest.
Make a well in the center of flour mixture and pour egg mixture into it. Using a large spatula, quickly combine ingredients being very careful to not over mix. Stop mixing as soon as all of the dry ingredients are incorporated.
The batter will be thick and lumpy. Carefully fold in the raspberries.
Spoon the batter into the greased muffin tin, filling each cup about 2/3 full. Bake approximately 20 minutes or until muffins are golden and spring back when touched. Remove from oven and let rest for 5 minutes before removing them from the tin.
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