Sunday, August 14, 2011

Lemon Raspberry Muffins

Sense of Home Kitchen

Lemon Raspberry Muffins
~From the Sense of Home Kitchen~
Makes 12 muffins

1 1/4 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1/3 cup lemon juice
1 tablespoon lemon zest
2 cups fresh raspberries

Preheat oven to 375 degrees Fahrenheit.  Prepare muffin tins, greasing well with butter and dusting with flour, or line with muffin papers. 

In a medium-sized bowl, sift together flours, baking powder, baking soda and salt, set aside.  In a large bowl cream together butter and sugar, mix in eggs, then lemon juice and zest.  Gradually mix in the flour mixture, stirring until just combined.  Fold in raspberries.  Spoon muffin mixture into prepared muffin pans and bake for approximately 20 minutes.