Raspberry Lemon Muffins(Adapted from ToH)1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
6 ounces lemon yogurt
2 ounces sour cream
1/4 cup butter, melted and cooled
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen raspberries
Turbinado sugar
Preheat oven to 400
In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk eggs, yogurt, cooled butter, lemon peel and vanilla. Stir into dry ingredients just until moistened - little pockets of flour are okay. Gently fold in raspberries.
Lightly coat a 12 cup muffin tin with cooking spray and evenly distribute the batter. Sprinkle each muffin with 1/2 to 1 teaspoon of turbinado sugar. Bake for 18-20 minutes or until the tops spring back when lightly touched in the center.
Joe,
ReplyDeleteThese muffins are fantastic! They would be a great addition to a spring brunch. The whole wheat pastry flour creates a light consistency.
Thanks for posting these,
Michelle / The Cottage Chef
Michelle - I'm glad to hear you liked them!
ReplyDeleteWe don't have whole wheat pastry flour in Ireland - what is it? Whole wheat flour here is quite heavy. Also, what is turabino sugar? I'm going to try these muffins with all white flour, they look wonderful. Just found your site yesterday and made peanut butter and nutella brownies - delicious!
ReplyDeleteAlison - Whole wheat pastry flour will produce a product that is much lighter and tender. The pastry flour is milled from soft wheat and keeps the nutritious bran layer - it has lower gluten that whole wheat flour. You can just use regular all-purpose flour if you don't have the pastry flour.
ReplyDeleteTurbinado sugar is just a raw coarse sugar.