Raspberry Lemon Muffins

  • In one bowl whisk the following:
  • 1 1/2 cups flour
  • 1/3 cup coarsely ground corn meal
    (polenta, dry)
  • 2/3 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/3 tsp. salt
  • tsp. grated lemon peel
  • Next, in another bowl mix together:
  • 1 1/2 cups ricotta cheese
  • 1/2 tsp. vanilla
  • 1/2 cup melted butter
  • 3 eggs
  • Additional Ingredients
  • generous cup of raspberries
  • lemon juice from half lemon
  • powdered sugar

    Whisk these items until smooth and then combine with the dry ingredients all at once. Stir until combined, but don't overmix. Gently add in a generous cup of fresh raspberries (I believe one of those plastic containers is about right) Resist the urge to over berry this recipe because it is already very moist.

    Scoop into sprayed or buttered muffin tin and bake at 375 degrees for 20-30 minutes or until lightly browned and forming cracks on the top. They should respond to the touch on top by springing back.

    Use the lemon juice from half of the lemon that you zested for the batter and add powdered sugar until an opaque glaze forms. Brush onto the muffins while they are still warm (and it wouldn't hurt to include some zest in the glaze as well) Let these muffins cool completely as they are fragile and dense at the same time.

    That's it.

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