Raspberry Lemon Muffins

This is what 17 years of marriage does to you: I gave David socks for our anniversary (certainly there is a list somewhere that says “athletic wear” is the recommended gift for 17 years, right?)  In return, when asked for feedback on a new recipe for the blog, he replied: “you’ve posted worse.”  Love flowing both directions.

I think the idea of raspberry lemon muffins sums up marriage, and life, in general – it is a mix of sweet and tart.  And it is the tart that makes you appreciate the sweet that much more.  David thinks I am being Debbie Downer with this deep thought (by Jack Handey – just kidding, by me).  There have been a few sad events these past few weeks around Dallas and it makes you think and appreciate the people in your life even more than before.

So here is to David and 17 years of putting up with me and to all the people who have been a part of the journey throughout the years!

Happy Anniversary David!

Ingredients:

1. ½ c yogurt (plain or vanilla) 

   

   Raspberry Lemon Muffins

2. 3 T vegetable oil
3. 1 T lemon juice
4. 2 egg whites (or 1 egg)
5. ½ t lemon extract
6. 1 ½ c all-purpose flour
7. ¾ c sugar
8. 2 t baking powder
9. ¼ t salt
10. 1 t grated lemon zest (or lemon peel)
11. 1 - 1 1/2 c frozen raspberries
12. 2 T white sugar for decoration

Preheat oven to 400 degrees.  Line 12 cup muffin tin with paper liners.

In a large bowl, mix together the yogurt, oil, lemon juice, egg whites and lemon extract.

In a separate bowl, stir together the flour, ¾ c sugar, baking powder, salt and lemon zest.  Add the wet ingredients to the dry and mix until just blended (my dough was pretty sticky and thick).  Gently stir in the raspberries (I used frozen - will have to try fresh ned time but unsure how they would hold up  in this thick dough during the mixing process) – next time, I’m going to try adding more raspberries (like 1 ½ c because who wouldn’t like biting into more raspberries?) 

Spoon batter evenly into muffin cups.  Sprinkle the remaining 2 T sugar over the tops for decoration.

Bake for 15-17 minutes or until a toothpick comes out clean.  Cool muffins in the tin on a wire rack.