Fresh and Fruity - Raspberry-Lemon Muffins

My friend V is getting married at the end of the month, so a few of us got together and threw her an unforgettable bachelorette night to celebrate her last days as a single woman, followed by a girlie sleepover party.

Of course, after a night of debauchery, nobody's really in the mood to eat a heavy breakfast, but a little nibble and a big cup of coffee really help you freshen up. Seeing as pink is V's favourite colour, I decided to bake up a batch of light and fruity muffins with fresh raspberries and lemon for the morning-after recovery breakfast. It's not exactly hair of the dog, but it certainly did the trick. :)

The raspberry and lemon are tart and refreshing, perfect for waking up whatever's still asleep - be it your tastebuds or a houseful of sleepy girls. To boost the tangy flavour, I used low-fat buttermilk in the batter, which has the added benefit of keeping the fat content reasonable while still producing a rich, moist muffin (you can sub regular milk, if you're not a fan of buttermilk, though).

For an that extra girlie touch, I lined the cups of my muffin tin with squares of parchment paper using a little trick from Martha Stewart. Besides being pretty, this trick is rather practical too - since parchment is non-stick, it peels away easily and leaves the muffin intact. However, you can go ahead and use regular paper liners if you're not feeling quite so fancified.

Raspberry-Lemon Muffins

1 cup buttermilk
¾ cup sugar
¼ cup canola oil
1 egg
1 tsp vanilla extract
1 lemon
2 cups flour
2 tsp baking powder
Pinch salt
2 cups frozen raspberries (unthawed)

Preheat oven to 400F. Line the cups of a 12-cup muffin tin with paper liners.
In a large mixing bowl, stir together the buttermilk, sugar, oil, egg and vanilla until smooth. Zest and juice the lemon into the buttermilk mixture; stir again until combined.
In a separate bowl, stir together the flour, baking powder and salt. Add to the wet ingredients and fold until almost combined. Gently fold in the still-frozen raspberries, being careful not to break them up. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of each muffin comes out clean. Let cool in pan for 5-10 minutes, then turn out onto a wire rack to cool completely.

Comments

ticklemyficklefancy says

March 15, 2011 at 6:46 pm

Hey! I posted this recipe on my website! They were delicious btw! Thanks so much for sharing:)

Carol says

March 9, 2011 at 9:18 pm

These were so good! they didnt brown quite like I wanted but I think that was bc I pulled them out a tad early and they stuck to my liners(just regular ones) Boo still soooooooo delicios! I had 3 last night!

Miz Helen says

February 26, 2011 at 9:16 am

Your Muffins look delicious. I would like to invite you to bring a dish to Full Plate Thursday, the linky will be open all week end. Thank you for sharing and have a nice day!

Danielle says

November 16, 2009 at 10:24 pm

When's the next sleepover? I'll be happy to debouch if these will be my reward. I'm saving this recipe for sure.

ValleyWriter says

November 16, 2009 at 4:28 pm

These look lovely - and I love the parchment paper tip!

CaptnRachel aka Tha Pizza Cutta says

November 16, 2009 at 3:31 pm

simple, tangy, and delicious-well done!

Miranda says

November 16, 2009 at 3:05 pm

I love muffins! These look incredible!! I love the combo. Well done.

Federica says

November 16, 2009 at 6:15 am

deliziosi!!! mmmmm..

MaryMoh says

November 16, 2009 at 4:59 am

Looks pretty & delicious. Looks like time for me to make these muffins. I always eat them in cafe with my favourite mocha.

Brie: Le Grand Fromage says

November 15, 2009 at 11:02 pm

ooo, these look lovely and scrumptious! that was so nice of you! thanks for the tip, too! i would much rather use parchment than muffin cups.

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