Monday, July 6, 2009


I invented the coolest muffin recipe ever today. (Ok, so, really, it's not the best EVAR Because that would be pumpkin ginger muffins, which I can't claim to have invented. But you get the picture. So jog on.) Honestly, they were the second best muffins I have ever made. The entire batch was devoured in the space of ten minutes. (I have brothers. Really. What must you think of me!)

Hannah asked me for the recipe and I'm posting it here since they turned out marvelous and because I need a break from posting wedding stuffs. (My dress is pretty close to being finished, though, and I made a test cake, so more wedding posts to follow soon.)

Raspberry Lemon Muffins:
4 cups freshly ground whole wheat flour (If you use white flour use something like 3 1/2 cups instead)
3/4 cup of sugar
3 tsp. baking powder (Be a health freak like me and make sure it's aluminum free.)
3/4 tsp. salt (I know that's a funky measurement - that just happened to be what I used.)
1 1/2 cups milk
2 eggs
1/2 cup oil (I used grape seed, but olive oil works too. And technically I suppose so would any other oil. But for the record I think coconut oil makes things taste gross and should NEVER be used in food.)
1 lemon
2 cups raspberries
1/2 cup butter (Soft and squishy.)
1 tbls honey (We use agave rather than honey in our home. It's made from cactus and it has the texture and sweetness of honey but doesn't taste like bees.)

Okie dokie pokie - First you mix up the flour, sugar, salt and baking powder in bowl #1. Then in bowl #2 you beat the eggs and add the milk and oil. Make a well in bowl #1 and pour in the contents of bowl #2.

Put the lime in the coconut and shake it all up... er... I mean, mix. Don't over stir it, though, you want the batter to be kind of lumpy. Throw in the raspberries. Now, take the lemon and wash it. You should wash all your produce to get rid of yucky chemicals and germs from the sweaty, pimply guys at Winco. But in case you don't - WASH IT. This is important because we are going to actually use the peel.

Now if you have a micro plane grater, here is your chance to use it. Take up your lemon and grate about 3/4 of the peel off and add that to the batter. (I don't have a micro plane grater so I used a cheese grater. It kinda works. I'm registered for one on Amazon, though :P) Sha... mix it all up. Put it into muffin cups and bake at 400 degrees for 18 minutes. Makes 16 muffins.

BUT WAIT! I'm not done yet! While the muffins are in the oven, brew yourself a cup of tea and start work on the lemon butter.
Remember when I said to grate 3/4 of the lemon peel? Ok, so now you are going to grate that last little bit of lemon peel and add it to the softened stick of butter. Cut the lemon in half and squeeze the juice of half of the lemon over the butter and add honey. Mix it all up.

And here's your yummy muffin.
Add lots of butter. Lots.
Then feed to starving children.
"Sissy, dis is weally good!"
Forget the muffins, starving children are cute.


  1. I would make these except that I've already spent my morning staving off hordes of hungry people from the shortbread I was making. And yes, they do get some...but they have to be patient.

    That lemon butter looks SO GOOD. (Maggie and Walter are so cute.)

  2. Those look really good. If I ever have a day where I don't feel like putting chocolate in my muffins then I'll make them :)

    Did you have to unpack a tea cup just for this post?? Or is it not yours?

  3. Nah, I didn't have to unpack that cup because it wasn't packed with the rest of my teacups. It goes with a set of dishes so it gets packed elsewhere :D

  4. Muffin is one of my most favorite food items. They look super good.:)

  5. I wonder how this would be with mulberries. We've got a pail full of them to use up!

    Looks delicious along with that lemon butter! Gotta try it!

    OH, btw, I know your mom from other boards. ;)


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