Raspberry muffins

Ingredients

One of the first cookbooks that I bought when I started cooking was “Cook with confidence”. I love this book because the recipes are clear, easy to follow and delicious. In case you want to buy the book, you can find the link here https://www.amazon.com/Cook-with-Confidence/dp/1472322924

One of my favorite recipes to make from this book is the raspberry muffins. They are so moist, tasty and quick to prepare. The mixture of raspberries with the rind and juice of a lemon gives it a fresh flavor. They can be made with frozen raspberries, or blueberries as well.

Directions

1. Preheat oven to 400 degrees F.
2. Sift the flour, baking powder and sugar into a large mixing bowl.
3. Take another mixing bowl and put together the eggs, milk, oil, vanilla extract, lemon rind, and the juice and beat together with a fork.
4. Add the wet ingredients to the bowl with the dry ingredients. Mix lightly to make a soft batter.
5. Add the fresh raspberries to the batter, stirring until just combined.
6. Pour the batter into paper pan muffin cups.
7. Bake for 20 minutes until firm until golden.
8. Let cool and serve sprinkled with a little of powdered sugar.