Saturday, November 5, 2011

Thanks for the ladies of my neighborhood...

Today I give thanks for the ladies that are my neighbors and friends.  My friend, Diane, and I invited the ladies of our neighborhood to breakfast at my house. Diane baked banana bread and a delicious breakfast casserole.  I baked pumpkin muffins and lemon-blueberry muffins.  Karin brought a french toast casserole which I could not stop eating.  Jana brought a fruit tart which not only looked pretty but tasted so good! My neighbor Sharon provided three different types of juice and brought me a beautiful bouquet of flowers from her yard. I also had the choice of coffee or tea. One of our new neighbors brought me and Diane a thank you gift.  They are the cutest socks.  They are so soft and I know we will both wear them all winter. 
We had such a fun time!

Karin has promised to give me the recipe for her breakfast casserole and I will be sure to post it.  I hope you will enjoy the muffin recipe I made. I substituted fresh blueberries for the raspberries. I also cooked them in a mini muffin pan so the recipe made more than a dozen.

Lemon-Raspberry Muffins

  • YIELD: Makes 1 dozen  

  • Ingredients

    • 2 1/4 cups all-purpose flour, divided
    • 1/2 cup sugar
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 (8-ounce) container lemon yogurt
    • 1/2 cup vegetable oil
    • 2 large eggs
    • 1 teaspoon grated lemon rind
    • 1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
    • 3 tablespoons sugar
    • 1 tablespoon cold butter or margarine


    Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
    Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
    Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
    Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.
    Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
    *Blueberries may be substituted for raspberries.
    ~~From Southern Living


    Patty Sumner said...

    Those sound yummy Elaine. I love muffins of any kind. How wonderful to have such great neighbors you can enjoy time with. Blessings!