Lemon-Raspberry Muffins

I'm a big fan of quick breads, both sweet and savory. When I have to choose, my preference will usually be the savory variety, but thankfully, I can have both. These simple muffins from Nigella Lawson's delightful How to Be a Domestic Goddess are just the kind of muffin for a savory girl like me — not-too-sweet and loaded with the luscious flavors of lemons and raspberries. We're in the dead of winter here and raspberries are not in season, but I was able to get some fresh ones from a local market. If I can't have spring, I can at least imagine it.

Lemon-Raspberry Muffins

Recipe by Lisa Turner From How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking Published on February 4, 2008 Simple and irresistible moist lemony muffins loaded with fresh tart raspberries Print this recipe Ingredients: 1/4 cup (1/2 stick) unsalted butter 1 2/3 cups unbleached white flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2/3 cup sugar 1/4 teaspoon sea salt juice and finely grated zest from 1 lemon approximately 2/3 cup milk 1 large egg 5 oz (150 g) fresh raspberries Instructions: Grease 12 standard muffin cups and preheat an oven to 375°. Melt the butter in a small saucepan and let cool for a minute or so. In a medium-large bowl, combine the flour, baking powder, baking soda, sugar, salt and lemon zest. Make a well in the center of the dry ingredients. Pour the lemon juice into a large measuring cup. Add enough milk to make 1 cup. Beat the egg and butter into the juice and milk mixture. Pour into the dry ingredients. Stir until just combined. Fold in the raspberries. Fill the prepared muffin cups 2/3 full. Bake for 20 to 25 minutes or until a cake tester or toothpick inserted in the middle of the muffin comes out clean. Let the muffins cool in the pan for 5 minutes and then transfer to a wire rack to cool. Makes 12 muffins