Lemon Raspberry Muffins

Look at all those yummy muffins! I love starting my day with a muffin and some fruit.

These muffins are simply perfect. The lemon and raspberry go so well together and the glaze on top has the right amount of sweetness and lemon flavor.

Lemon Raspberry Muffins

Ingredients:

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup canola oil
• 1 teaspoon lemon zest
• 1 1/4 cups frozen raspberries

Glaze

• 1 cup confectioner's sugar
• 3 tablespoons lemon juice, fresh

Directions:

1. Preheat oven to 400°F. Grease 18 muffin cups.
2. In a large bowl combine flour, sugar, baking powder and salt.
3. In medium bowl lightly beat eggs, then add buttermilk, oil and lemon zest stirring to combine.
4. Stir the wet ingredients into the flour mixture until moistened.
5. Fold in frozen raspberries.
6. Fill the 18 prepared muffin cups 2/3 full and bake for 15-20 minutes or until an inserted toothpick comes out clean.
7. Allow the muffins to cool for about 5 minutes in the muffin tins, then remove and allow to cool completely on a cooling rack.
8. While the muffins are cooling, whisk together confectioners sugar and lemon juice.
9. When muffins are cool dip the tops into the glaze and set back on cooling rack so glaze can slightly harden, about 5 minutes.
10. If you have extra glaze you can dip the muffins again after the first coat is slightly hardened.

Enjoy!!!

Serves: 18
Calories: 183.3
Total Fat: 6.6g
   Saturated: 0.6g
   Polyunsaturated: 1.8g
   Monounsaturated: 3.6g
   Trans: 0g
Cholesterol: 24.2mg
Sodium: 206.4mg
Potassium: 44.4mg
Total Carbs: 29.6mg
   Dietary Fiber: 0.5g
   Sugars: 18.6g
Protein: 2.5g
Vitamin A: 1.2%
Vitamin C: 4.0%
Calcium: 1.8%
Iron: 3.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Love Grows Wild.