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