Our late summer raspberries are still sweet and prolific-enough for us and to share with the birds! Here is a recipe for some muffins that many of our guests have enjoyed munching on this summer:
Mix together: 1/4 cup dark brown sugar, 1/4 cup white sugar, 1 stick melted butter
Add 1 egg and 1/2 cup buttermilk
Quickly mix in dry ingredients: 1 1/2 cups flour, 2 tsp baking powder, 1/4 tsp salt, 1 tsp cinnamon
stir in: zest of a lemon, 1 1/4 cup fresh raspberries
place in 12 lined muffin tins
top each with struessel topping: mix 1/2 cup chopped nuts (pecans are nice), 1/2 cup dark brown sugar, 1/4 cup flour, 1 tsp lemon zest, 2 T melted butter-mix together until crumbly
Bake at 350 for 25 minutes.
Cool slightly and drizzle with a glaze of 1/2 cup confectioners sugar and 1 T lemon juice.
YUM!
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