"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Raspberry Lemon Muffins, by Ginny Medlen, is from The Sharp Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups flour 1/2 cup sugar 1 tsp baking powder 1/2 tsp salt 1 tsp baking soda 2 eggs, well beaten 1 cup (or 8 oz) lemon yogurt 1/4 cup butter, melted and cooled 1 tsp lemon rind 1 tsp vanilla 1 1/2 cups fresh or frozen raspberries
Combine the flour, sugar, baking powder, salt, and baking soda. In separate bowl, combine eggs, yogurt, butter, lemon rind, and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper lined muffin tins 3/4 full. Bake at 400º for 18-20 minutes.
These are good for breakfast. We take them with us sometimes when we go camping.
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