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|
|Calories from Fat: 101 (44%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 232
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