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Lemon Raspberry Muffins

Makes 12 Servings


  • 1/4 cup butter
  • 1 1/3 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon lemon
  • 1/2 cup milk
  • 1 cup egg
  • 5 ounce raspberries


Baking Directions:

If you’re going to attempt anything other than a bowl of cereal for an ordinary weekday breakfast, then muffins are the best bet.

They are the easiest things to make, not least because the laziest of stirring is what’s required.

-Preheat the oven to 400*F.

-Melt the butter and set it aside to cool.

Stir together, in a largish bowl, the flour, baking powder, baking soda, sugar, salt and zest.

In a measuring cup, pour in the lemon juice, then enough milk to come up nearly to the 1 cup mark (and it will curdle, but that's just fine), then beat in the egg and melted butter.

Pour into the dry ingredients and stir briefly; the batter should scarcely be combined.

Fold in the raspberries, spoon this lumpy mixture into the muffin cups and bake for about 25 minutes.

When cooked, the tops should spring back to your touch.

Leave in the pan for 5 minutes to cool slightly, then sit them on a rack to cool for a further 10-15 minutes.