A: How do I love thee? Lemon count the ways…

Don’t you think for one second that I have forgotten my beloved citrus delights. If anything, the house if bursting at the seams with all manner of lemon wonders. (Man is still adamant that his life is made no better by this seasonal barrage of sunburst-yellow.)

One of my all-time favourite muffin combinations has got to be lemon-raspberry. Actually, I suspect this has more to do with the raspberry and less to do with the lemon. Regardless, decided to make a batch of minis with my growing bounty of lemons.

Have bastardized a number of lemon-cake/muffin recipes over the years and I currently am quite happy with this one.

Lemon and raspberry muffins

Ingredients:

115g butter, softened

225g sugar

4 eggs, beaten

225g plain flour, whisked with 2 1/2 tsp baking powder

130ml milk

1tsp vanilla essence

juice and zest of 1 lemon

1 cup of frozen raspberries (I tend to add more)

Method:

Heat the over to 180C, line 12 muffin cups or 24 mini-muffin cups.

Combine the lemon juice with the milk and leave for 10 minutes (or just use 150ml buttermilk plus lemon zest).

Cream butter and sugar until pale and fluffy. Add the eggs gradually, beating well after each addition.

Add flour mixture and fold in using a spatula.

Fold in milk, zest, vanilla and frozen raspberries.

Fill muffin cups 3/4 full and bake for 15-20 minutes.

I would include a photo of the finished product but a large proportion of the muffins mysterious disappeared while they were cooling and I was so caught up in saving the rest from my ravenous manrat (who claims to abhor the dreaded lemon) that I forgot to take a snap. 😦

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