Light Lemony Raspberry Muffins

It’s a wintery Sunday afternoon, and I am trying to figure out something to bake while I watch the best sport ever: Football. It’s playoff time. I went to the refrigerator at least 10 times in the break between games, and finally found the star of today’s adventure… 2 cups of Fresh Raspberries.

I skipped through a couple of books, and googled a few things, and I came up with this creation loosely based on Miss Kay’s Duck Commander Kitchen and Down Home with the Neelys.

Tools:

• Two Stainless Steel Mixing Bowls
• Whisk
• Measuring Cups
• Measure All Cup
• Adjustable Measuring Spoons
• Handheld Mixer
• Zester
• Citrus Press
• Easy Read Measuring Colander
• Muffin Tin & Liners

Ingredients:

• 1 3/4 cups All Purpose Flour
• 2 tsp Baking Powder
• 1/3 cup Vegetable Shortening
• 1 TBSP Lemon Zest
• 1 Cup Sugar
• 2 Eggs, room temperature
• 1/2 cup Milk with 1 Tsp Lemon Juice
• 1 tsp Vanilla
• 1 1/2 cups Fresh Raspberries
• Sprinkles of Turbinado Sugar

Instructions:

1. Whisk the flour and baking powder in the Small Stainless Steel Mixing Bowl, set aside.
2. Using a handheld mixer, cream the Shortening, Zest, and Sugar in the Medium Stainless Mixing Bowl.
3. Add the Eggs, Vanilla, Milk and Lemon Juice, mix well.
4. Add the Flour Mixture to the wet ingredients, and mix until just blended.
5. Fold in Raspberries that have been rinsed and tossed in 2 TBSP of Flour so they don’t bleed into the mixture.
6. Sprinkle Turbinado sugar on the top for a little extra…
7. Bake at 375 for 30 min.

This recipe makes 12 -1/2 cup muffins. At 150 calories each, you can have one for breakfast to go! #eatlessmovemoreprayalot.

Please tag me @jennskitchenblog on Instagram or @ JWRKitchen on Facebook if you make these delicious little muffins. Use hashtag #jennskitchenblog #jwrkitchen #fatdaddysfood