This is a great muffin batter it's moist and tender. Can change the flavor profile and fruit in a variety of ways, it only takes creativity.
Preheat oven to 400 degrees. Combine flour, sugar, baking powder, and salt in a large bowl. In another bowl, mix eggs, buttermilk, oil, and lemon zest. Stir the wet ingredients into the flour mixture until moistened. Fold in raspberries. Fill 18 muffin cups 2/3 full *and bake at 400 degrees for 18-20 minutes. In a small bowl, whisk together the confectioners sugar and lemon juice.**If glaze is too thick, add another tablespoon of lemon juice***. Drizzle the glaze over the muffins and allow to harden slightly, about 5 minutes.
*For a large crunchy top I completely filled muffin cups, topped each with one raspberry and then sprinkled about 1/2 teaspoon of turbinado sugar on top of each muffin.
**Add a couple of drops of sugar at a time so the glaze does not get too thin.
***Microwave gaze for 30 seconds then wish in butter. Microwave glaze again just before drizzling on muffins if it hardens or becomes too thick.
Note: My kids are not crazy about fruit muffins so for them, 1 or 2 raspberries in each regular size muffin is fine. Fruit lovers would enjoy 3 to 4 raspberries in each muffin.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 232 | ||
Calories from Fat: 101 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 33.9mg | 10 % | |
Sodium 4708.1mg | 162 % | |
Potassium 114.3mg | 3 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 27.3g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
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