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Description
Fresh raspberries are probably not the first berry to come to mind when making a batch of muffins, but they are a tart-sweet alternative to blueberries, and they have a softer texture that sort of melts into the batter during baking (in the best possible way). These muffins have buttermilk added, which makes for a tender crumb and a subtle tangy flavor, with finely grated lemon zest adding even more tartness.
Ingredients
US|METRIC
4 SERVINGS
- 150 grams sugar
- 1 lemon (zest)
- 400 grams flour
- 2 tsp. baking powder
- 1 egg (whisked)
- 200 grams buttermilk
- 100 grams oil
- 300 grams raspberries
- brown sugar
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Directions
- Preheat oven to 350 F.
- In a bowl, mix the sugar, lemon zest, flour, and baking powder.
- In another bowl, whisk the egg.
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