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Lemon-Raspberry Muffins

July/August 2007

Your rating: None Average: 4 (376 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

51 Reviews for Lemon-Raspberry Muffins

09/28/2009
Anonymous

I've made this recipe several times with raspberries that I grow myself. It is wonderful! I was glad to find it in the online index, because I had lost track of which issue it was in. I've been Jonesing for some of these.

Murrel Wolfrom, Spokane Valley, WA

Comments
09/28/2009
Anonymous

Delicious, moist, almost like eating poundcake. I used Raspberry yogurt instead of oil too! I'm going to try lemon yogurt next time.

Amelia, Tucson, AZ

Comments
09/28/2009
Anonymous

Amazing smell in the house. The muffins were tasty and very soft and moist!

Debbie

Comments (1)

34 comments

Anonymous wrote 2 years 40 weeks ago

If you didn't like them, WHY

If you didn't like them, WHY did you rate them a '5 STAR'????

09/28/2009
Anonymous

Very, very good. Better than the other muffins that I have tried on this site, this one all of my kids enjoyed. They even asked for seconds!

Maureen, Peculair, MO

Comments
09/28/2009
Anonymous

I make this recipe over and over. Berries, cherries, peaches, kiwis. All good. Kids love it, adults love it. And they don't even know it's good for them. As with all Eating Well baked goods, Do Not Overcook.

M. Pomeroy, Redondo Beach, CA

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