Tuesday, March 25, 2008

Raspberry Lemon Muffins


Last night a bowl of bright yellow lemons in the kitchen was calling my name. So, on a whim, I thought I should put those lemons to good use and bake something. I was in the mood for a breakfast pastry that I could enjoy with coffee in the morning. So after searching the net and some of my cookbooks, I settled on a blueberry muffin recipe from The New Best Recipes cookbook by Cook's Illustrated. Since I had a bag of frozen raspberries, I of course made Raspberry, Lemon muffins. They turned out great. They were super moist and the rasp./lemon combination was delicious. What made these muffins unique was the topping. I made a simple syrup by cooking equal amounts of lemon juice and sugar in a pan. Once cooled, I dipped the tops of the muffins in the syrup and then into a mixture of sugar and lemon zest. I took these to stroller strides today (I know, counterintuitive) and all the moms and kids loved them. They were especially yummy with a cup of hot coffee.

2 comments:

shauna said...

Mmmmmm. May I have one? They look delish!

Kaia Bug said...

Well, thanks. I found them to be quite tasty.

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