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Lemon-Raspberry Muffins

July/August 2007

Your rating: None Average: 3.9 (464 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

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

Comments
09/28/2009
Anonymous

These muffins were not very flavorful ... and rather dense - like the texture of cornbread ... we will not be making them again.

Anonymous, Clive, IA

Comments
09/28/2009
Anonymous

Loved these muffins. Not too sweet, very easy to make. I have made these muffins for friends and family and constantly receive compliments.

Comments
09/28/2009
Anonymous

Absolutely one of the best muffin recipes I have tried.

, Waite Park, MN

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