Wednesday, August 26, 2009

Lemon Raspberry Muffins

My very first Hippo and Nigella post. I'll admit, I didn't select this recipe because it spoke to me more than the others. It was a very practical choice. First, it didn't require self-rising cake flour. Additionally, I had raspberries that needed using. They were good. Not great, not I can't wait until I make these again. Just good. I think they need more lemon. Maybe a lemon glaze? They're definitely worth experimenting with. And for the raspberry haters out there, you might consider blueberries instead. Also, this is the very first time I used my silcone baking cups. They are reusable, and they don't take half your muffin with them when you peel them off. What's not to like?

adapted from How to Be a Domestic Goddess

1/4 C butter, melted and cooled
1 1/3 C all purpose flour
2 t baking powder
1/2 t baking soda
1/3 C sugar
1/4 t salt
juice and zest of 2-3 lemons - Nigella only called for one. From her directions, it seems clear she's expecting you to have about a half cup of lemon juice. Maybe she just has better lemons than I do, but I had slightly less than a quarter cup of juice from one lemon. I used another lemon too and still didn't have a half cup of juice. I'd really make sure I was getting that half cup.
1/2 C milk
1 large egg
1 C ish of raspberries - You don't need to be precise with the berries, a smidge under or over will hurt no one.

Preheat the oven to 400 F. Stir together the flour, baking powder, baking soda, sugar, salt and zest. Right here, I had a problem. You need to make sure you wash your lemons well when you use the zest, because the skin is where all the pesticides and gross things you don't want to eat are concentrated, but also, it's where all the lemony flavor is. Make sure you dry your lemons thoroughly before zesting, and maybe even let your zest dry before adding it to the flour mixture, because otherwise, the zest bits will want to clump and no one wants one bite of all zest and a pan of muffins that are less lemony right? Okay. Combine your lemon juice and milk. The juice will curdle the milk, that's okay. Beat in the egg and the melted butter. Add the liquids to the dry ingredients and stir until just combined. Fold in the raspberries. Raspberries are very delicate and will break if treated roughly. Unless you want your muffins to be all pink, go slowly and gently. Pour info muffin cups and bake for about 25 minutes. Cool in pan for 5 minutes, then transfer to a baking rack to cool for 10-15 minutes. For those who want to experiment, and maybe confirm this as a dessert rather than breakfast product, you might consider a lemon glaze of 1/3 C sugar and 1/3 C lemon juice heated and stirred until clear. You would pour this over the muffins while still hot so they absorb the glaze.

1 comment:

JMLC said...

ooooh, pretty! :-)


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