Monday, August 2, 2010
Can I get and amen on muffins being delightful? AMEN
Muffins are my refrigerators outlet for fruit that is about to leave this earth. Feel free to use any old berry in this recipe, AND AMEN TO ALL BERRIES.
2/3 cup sugar
grated zest and juice of 1 lemon
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 cup fresh diced raspberries
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tbs of raspberry preserves, seedless
Center a rack in the oven and preheat to 350. Spray your muffin pan with nonstick cooking spray or line the cups with paper liners.
In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon. Whisk in the flour, baking powder, baking soda and salt.
In a medium sized bowl, whisk the sour cream, eggs, vanilla, lemon juice, raspberry jam, and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently combine - at the last minute add in the fresh raspberries. Do not over mix the batter.
Bake at 350 for 15-20 minutes, remove cool slightly then serve with jam and butter -