Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 2 eggs
  • 2/3 cup firmly packed light brown sugar
  • 1 cup milk
  • 6 Tbs. (3/4 stick) unsalted butter, melted
  • 1 Tbs. finely grated lemon zest
  • 1 cup fresh or frozen raspberries or blueberries

Instruction

  • <b>Prepare the muffin pan</b>
  • Preheat an oven to 425°F. Line 12 standard muffin cups with paper liners.
  • <b>Mix the batter</b>
  • In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.
  • In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the milk, butter and lemon zest. Add the egg mixture to the flour mixture and, using a rubber spatula, stir until just evenly moistened. Gently fold in the raspberries until just evenly distributed.
  • <b>Bake the muffins</b>
  • Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack. Let cool briefly and serve. Makes 12 muffins.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).