Raspberry Lemon Muffins

There are few things greater than waking up early on a beautiful Sunday morning and baking!

This morning, I decided I’d bake something fruity & tart: Raspberry Lemon Muffins.

Raspberry Lemon Muffins (via How Does She?)

• 3 tablespoons melted butter
• 1 cup all purpose flour
• 1 cup whole grain spelt flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 1 egg
• 1 cup of milk
• 1 teaspoon lemon zest
• 1 1/4 cup fresh or frozen raspberries

1. Preheat oven to 400 degrees Fahrenheit. Grease a standard 12 cup muffin tin.
2. In a large bowl, mix together all of the dry ingredients.
3. In a medium bowl, beat together the egg, milk, butter, and lemon zest.
4. Make a well in the center of flour mixture and pour egg mixture into it. Using a large spatula, quickly combine ingredients being very careful to not over mix. Stop mixing as soon as all of the dry ingredients are incorporated.
5. The batter will be thick and lumpy. Carefully fold in the raspberries.
6. Spoon the batter into the greased muffin tin, filling each cup about 2/3 full. Bake approximately 20 minutes or until muffins are golden and spring back when touched. Remove from oven and let rest for 5 minutes before removing them from the tin.

TIPS

• Since I’m a poor college kid who doesn’t have the proper cooking utensils to do much, I had to come up with a creative way to zest the lemon sans a zester/grater. So, I peeled the lemon like an apple and cut off the white base of the rind from the yellow. After that, I threw the zest into the blender so it could be ground up. Voila!
• On that note, poor college kid could not find “spelt flour”/literally had no clue what that is. So I just substituted it with whole wheat flour. Not sure how much of a difference it makes but these muffins are still delicious!