Fresh fruit has been playing a major role in my last few posts and this post is no different. Well, it's a different fruit....Raspberries! And not any kind of raspberry but those grown in our garden, Garden fresh raspberries. We grow two kinds of Raspberries: Red and Golden. Red Raspberries are usually more abundant so we use them for recipes, while the golden raspberries are eaten straight off the branch.
One of my favorite summer recipes is raspberry lemonade, and I thought, "I have fresh raspberries and lemons...Hey why not make a Raspberry Lemon breakfast muffin!"
These Mini-Muffins are full of fruity flavor reminiscent of a Raspberry Lemonade, just what you need to perk you up during these hot days.
The sweet, soft Raspberries meld with a Lemony Tang in these soft Poppy Seeded Muffins.
Here's my recipe for Raspberry Lemon Poppy Seed Muffins:
Makes 12 Muffins or 24 Mini Muffins
2 Cups Unbleached Flour
2/3 Cup Sugar
1/2 Cup Butter
1/2 Cup Milk
1 tsp Baking Powder
1/4 tsp Salt
4 Tblsp Poppy Seed
1 Tblsp Lemon Zest
1 Lemon Squeezed
1 Pint Raspberries
Prep Work: Preheat the oven to 375F, and oil/line the muffin pans.
1. Cream the sugar, lemon zest, lemon juice, and butter till well incorporated.
2. Mix the flour, baking powder, and poppy seeds. Add the eggs, and milk to the creamed sugar. Then add the flour mix to the creamed sugar and mix. After mixing slowly add the raspberries.
3. Use a Tablespoon to fill the muffin tins about 3/4 of the way full. Bake at 375F for 30 minutes.
I have entered this into Simply Eggcellent, hosted by Dominic at Belleau Kitchen and in a Treat Petite Event Let's Get Fruity, hosted by The Baking Explorer and Cakeyboi.