January 23, 2009

Lemon Berry Muffins

These were really yummy. My husband said they tasted like store bought muffins. I used my food storage to make these. I was out of eggs so I used my dry egg product, I think it made them a little more crumbly. They were still very good.

Lemon Berry Muffins
2 cups flour
1 Tbsp baking powder
½ tsp salt
3/4 cup sugar
1 lemon, zested
½ cup unsalted butter, softened
2 eggs, at room temperature (2 TBS dry egg product & 1/4 cup water)
½ cup milk
1 cup fresh or frozen berries (blueberries, raspberries, etc)
1 Tbsp flour

3/4 cup powdered sugar
1 ½ Tbsp freshly squeezed lemon juice

In a medium bowl, combine 2 cups flour, baking powder and salt.

Place sugar, lemon zest and butter in the mixer bowl. Using the flat beater set to speed 4 and beat until light and fluffy (about 2 minutes). Stop mixer to scrape down bowl. Set to speed 4 and add eggs, one at a time, beating well after each addition. Set to speed 2 and beat in flour mixture alternately with milk, making 3 additions of dry and 2 of wet. Remove the mixer bowl and scrape it down.
In a small bowl, quickly toss berries with the 1 Tbsp flour. Using a large spatula, carefully fold berries into batter.

Divide batter evenly among muffin cups. Bake in middle of 375-degree oven for 20-25 minutes, or until golden brown. Let cool in tin on a wire rack for about 5 minutes. Remove muffins from pan.

Meanwhile prepare the glaze: In small bowl, whisk together powdered sugar and lemon juice until smooth. Brush on warm muffins.

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