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Start your day with baking
I was gonna get up and pop in a frozen pizza (it was almost noon after all) but then I remembered a box of raspberries in the icebox and decided to have a little more fun. The main muffin recipe is adapted from The Family Baking Cookbook, from the fine folks at Cooks Illustrated/America’s Test Kitchen.
Berry Muffins
3 cups self rising flour (or3 cups all purpose + T baking powder + t baking soda)
1 cup sugar
1 cup raspberry yogurt
1/2 cup milk
2 eggs
I stick butter, melted
1 1/2 cups raspberries
1 t lemon zest
1/2 t salt
Preheat oven to 375F and grease up a muffin pan. Mix the dry ingredients in a big bowl. Whisk the eggs and milk in a separate bowl. Fold into the flour mixture. Add the butter, raspberries, lemon zest, and salt and fold vigorously with a spatula. Pour into muffin pan and bake for 25-30 minutes. Enjoy!
I ate three of these...and I want another
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