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Raspberry-Lemon Muffins
From Williams-Sonoma Food Made Fast: Baking, By Lou Seibert Pappas


Flour, 2 cups (10 oz/315 g)
Baking powder, 2 tsp
Baking soda (bicarbonate of soda), 1/2 tsp
Salt, 1/4 tsp
Ground nutmeg, 1/4 tsp
Eggs, 2
Light brown sugar, 1/3 cup (5 oz/155 g) firmly packed
Milk, 1 cup (8 fl oz/250 ml)
Unsalted butter, 6 Tbsp (3 oz/90 g), melted
Lemon zest, 1 Tbsp finely grated
Raspberries or blueberries, 1 cup (4 oz/125 g) fresh or frozen


1. Prepare the muffin pan

Position a rack in the middle of the oven and preheat to 425F (220C). Line 12 standard muffin cups with paper liners.

2. Mix the batter In a large bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg. In another bowl, whisk together the eggs and sugar until blended. Whisk in the milk, butter, and lemon zest. Add the wet ingredients to the dry ingredients and, using a rubber spatula, stir just until evenly moistened. Gently fold in the raspberries just until evenly distributed.

3. Bake the muffins

Spoon the batter into the prepared muffin cups, filling them three-quarters full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Transfer the muffins to the wire rack, let cool briefly, and serve.

Yield: Makes 12 muffins

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