"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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