With all this sunshine, I’m really feeling the need to eat something Springy and citrusy.
Sure, it’s hot outside, and my oven makes me a sweaty mess, but if I want something fresh in baked good form I need to bake! So, I chopped up some rhubarb.
Then I grabbed a bunch of lemons. And then I made these:
Yummy, fresh lemons tossed with raspberries and rhubarb in muffin form. I like these because they are light in your mouth and have a burst of tartness with the raspberries. They are sweet and low calorie too! My kind of muffin.
Now I have muffins for the week! Thank goodness.
- 2 cups all-purpose flour
- 2/3 cup granulated sugar, plus more for sprinkling
- 2 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- Pinch of Kosher salt
- 6 tbsp unsalted butter
- 1 tsp finely grated lemon zest
- 1/2 cup milk
- 1/4 cup plain yogurt
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup (fresh or frozen) raspberries
- 1/2 cup diced rhubarb
- Preheat oven to 400°F. Line a muffin pan with 12 paper liners..
- Whisk together the flour, 2/3 cup of sugar, baking powder, cinnamon and salt in a large bowl.
- In a medium saucepan, melt the butter with the lemon zest. When melted, turn off the heat, and add the milk and yogurt. Let the mixture stand for a minute or two, and then pour the milk into a medium bowl. Whisk in the eggs and vanilla and until well blended.
- Make a well in the centre of the dry ingredients. Pour the milk mixture into the well and stir well with a rubber spatula. Mix until just combined. A few lumps scattered throughout are fine. Gently fold in the raspberries and the rhubarb.
- Divide the batter among the 12 muffin cups. Sprinkle tops with sugar.
- Bake until a toothpick inserted in center comes out clean, about 20 minutes.
- Transfer the muffin tin to a wire rack a let cool for 5 minutes. Then, remove the muffins from the tin and cool on a wire rack. Serve warm or at room temperature.
Recipe adapted from Kitsch in the Kitchen
181 calories per muffin