Raspberry-Lemon Muffins , By Lou Seibert Pappas
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.
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.