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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

09/11/2009

These are the best muffins!!!! I have used all different berries, and they come out great! My favorite I'd say are when I use fresh strawberries. I use 3/4 of a cup of each flour and substitute 1/4 cup of flax seed and 1/4 cup of wheat germ. Lately I've been making them vegan. Instead of egg I used a mashed banana. Instead of buttermilk I used almond milk and lemon juice. I use coconut oil instead of canola oil. Be sure to use an organic lemon since you are using the rind. I used organic cane sugar, its still sugar, but its not as porcessed or bleached, and to cut down on the sugar I halfed it, and used dark wildflower honey for the other half. I do sprinkle the top with just a little raw turbinado sugar though. Really these are fantastic!

Comments (1)

34 comments

Anonymous wrote 2 years 10 weeks ago

I don't understand why people

I don't understand why people are raving about this recipe. It is dry and bland. I would not make it again.

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