Lemon Raspberry Muffins

I love a good muffin. There's something about them that just makes me happy. I also love the combination of raspberry and lemon so this little muffin made me VERY happy. These are so easy to throw together and are great for breakfast or a snack and freeze beautifully! I throw them in IT Guy's lunch instead of cookies...just to mix things up because I like to walk on the wild side. You should give them a try!

 Lemon Raspberry Muffins



½ cup shortening
1 ¼ cups sugar
2 eggs
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 8-ounce container raspberries
1 teaspoon lemon zest
1 tablespoon lemon juice
Sugar for sprinkling

Preheat oven 350 degrees.

Line muffin cups with cupcake liners. Spray cups lightly with cooking spray.

Cream shortening and sugar together until creamy.

Add eggs, one at a time until combined.

Add lemon juice and lemon zest.

Stir together the flour, baking powder and salt.

Add to the sugar mixture alternately with milk, beginning and ending with dry ingredients.

Stir in frozen blackberries.

Spoon mixture into prepared muffin tins and sprinkle with a bit of coarse sugar.

Bake for 25 – 30 minutes or until lightly golden brown and done in the center.

Makes about 18 muffins.

The cast of characters. You will need a lemon...

not just lemon juice if you want a more intense 

flavor. You need the zest for that!

Combine the shortening and 

the sugar then add the eggs, one at a time.

Then add the lemon juice and lemon zest.

Then alternate the flour mixture and 

the milk, beginning and ending with the flour.

Gently mix in the raspberries.

Fill your muffin cups. At this point I 

sprinkled some coarse sugar on the 

tops because I like sparkly food!

Bake!

Mmmm....enjoy!