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These healthy raspberry lemon muffins make a quick, delicious snack or breakfast on the go. You can freeze the extras if you're lucky enough to have any.

Raspberry Lemon Muffins

These healthy raspberry lemon muffins make a quick, delicious snack or breakfast on the go. You can freeze the extras if you're lucky enough to have any.

Lemon Raspberry Muffins

Lemon Raspberry Muffins

2 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder teaspoon salt 2 eggs, lightly beaten 1 cup buttermilk cup canola oil 1 teaspoon grated lemon zest 1 cups raspberries 1 cup confectioners sugar 3 tablespoons fresh lemon juice 20 min @ 400 F

Lemon-Blueberry Drizzle Bread (the difference: you poke holes in the bread, after it's cooked, and pour a lemony syrup which soaks through and penetrates the entire bread)

Lemon-Blueberry Drizzle Bread (the difference: you poke holes in the bread, after it's cooked, and pour a lemony syrup which soaks through and penetrates the entire bread)

Fresh Strawberry Butter:  6 large juicy strawberries (the riper the better), stems removed, sliced, 1/2 C of unsalted butter, softened & 1/3 C powdered sugar  In a mini-food processor, blend together butter, powdered sugar, and fresh strawberries. Remove strawberry butter from food processor into a separate small bowl. Cover bowl with plastic wrap and keep cold in fridge until ready to use!

Fresh Strawberry Butter: 6 large juicy strawberries (the riper the better), stems removed, sliced, 1/2 C of unsalted butter, softened & 1/3 C powdered sugar In a mini-food processor, blend together butter, powdered sugar, and fresh strawberries. Remove strawberry butter from food processor into a separate small bowl. Cover bowl with plastic wrap and keep cold in fridge until ready to use!

Lemon Raspberry Cake w Cream Cheese Frosting= this is almost like mine and Casey's wedding cake!

Lemon Raspberry Cake w Cream Cheese Frosting= this is almost like mine and Casey's wedding cake!

Lemon-glazed Raspberry Lemon Muffins. Stole this from Tess' board. She loves anything with lemons and raspberries, so I have learned to use these ingredients

Lemon-glazed Raspberry Lemon Muffins. Stole this from Tess' board. She loves anything with lemons and raspberries, so I have learned to use these ingredients

light version of Ina Garten's famous lemon cake from craving chronicles. My own further adaption: Cut sugar to 3/4 c, replaced half flour with almond meal, did half reg. and half greek yog. (both low fat still), used olive oil instead of veg., and added fresh blueberries. SO. GOOD. baked in bundt pan for 40 mins.

light version of Ina Garten's famous lemon cake from craving chronicles. My own further adaption: Cut sugar to 3/4 c, replaced half flour with almond meal, did half reg. and half greek yog. (both low fat still), used olive oil instead of veg., and added fresh blueberries. SO. GOOD. baked in bundt pan for 40 mins.

Raggedy Ann Cinnamon Chip Muffins Recipe - In the high heat of the oven (the oven is set to 425 degrees), the cinnamon chips melt leaving swirls of cinnamon through the muffins. With all that melting cinnamon, the tops are often roughhewn and ragged and hence the name, Raggedy Ann cinnamon Chip Muffins. These are very good muffins.

Raggedy Ann Cinnamon Chip Muffins Recipe - In the high heat of the oven (the oven is set to 425 degrees), the cinnamon chips melt leaving swirls of cinnamon through the muffins. With all that melting cinnamon, the tops are often roughhewn and ragged and hence the name, Raggedy Ann cinnamon Chip Muffins. These are very good muffins.