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Lemon-Raspberry Muffins

July/August 2007

Your rating: None Average: 3.9 (471 votes)

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.



READER'S COMMENT:
"This is a wonderfully versatile recipe - I use it as the base for any muffin that I make, often substituting lime for the lemon zest and other fruits for the raspberries. "
Lemon-Raspberry Muffins

53 Reviews for Lemon-Raspberry Muffins

09/28/2009
Anonymous

I made these with regular whole wheat flour and unbleached white flour, one container lemon yogurt in place of the canola oil, and frozen blueberries. They were great. The blueberries gave the muffins a strange color but the taste and texture were great. Will definitely make again and use different fruit and yogurt combos.

DJ Girl, No

Comments
09/28/2009
Anonymous

I am not much o a baker but these turned out to be delicious. Had to use whole wheat flour - still turned out great. Definitely agree with cooking time. Only took 15 minutes.

Claire, Fairbanks, AK

Comments
09/28/2009
Anonymous

I found these muffins to be bland and they lacked sweetness. They didn't have a good balance.

*sweetsunshine, Scottsville, NY

Comments
09/28/2009
Anonymous

These are outstanding! I've used strawberries and blueberries for this recipe instead of raspberries. Both turned out beautifully! I have been sprinkling just a touch of raw turbinado sugar on top before I bake them....yum! I use butter instead of oil. I don't have a food processor, a blender works fine. Also, I used the tip about the lemon juice with nonfat milk to sub for the buttermilk. I added wheat germ and flax seed. Really delicious muffins!

Marie1225, Raleigh, NC

Comments
09/28/2009
Anonymous

Made them for work brunch - they were gone in a snap. You can make them the night bofre - they are good briefly reheated (or at room temp) the next day.

Kate, Radnor, PA

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