Lemon Raspberry Muffins

Sense of Home Kitchen

We have been picking a bowl of raspberries several days a week for the past month or more, they have been very prolific this year.  Picking raspberries reminds me of one of my grandmothers, she has been dead for many years now, but the memory of picking raspberries and making raspberry jam with her lives on.  She had a raspberry patch so large you had to squeeze your way between bushes to get to the center where the really large and juicy berries were (along with a few large and scary spiders).

Grandma's raspberry freezer jam was particularly good and I remember having it on some croissants I made. These muffins may not be fresh made croissants with homemade jam, but they are a good substitute for someone with a busy schedule.  I love the fresh taste of lemon and raspberry, it makes a very good combination.

I planted three raspberry plants, sticks really, from the garden of an acquaintance, two years ago.  They grew very fast and began producing berries the first year they were planted.  They have spread each year and now threaten to take over the garden.  I have been pulling out suckers like they are weeds.  This fall we will cut back the older plants and let the new plants produce, the berries from the new plants are larger and better tasting.  There is always more chores to do in and around the garden and more recipes to try in the kitchen. 

Lemon Raspberry Muffins

~From the Sense of Home Kitchen~

Makes 12 muffins

1 1/4 cup all-purpose flour

1 cup whole wheat flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

1 cup sugar

2 eggs

1/3 cup lemon juice

1 tablespoon lemon zest

2 cups fresh raspberries

Preheat oven to 375 degrees Fahrenheit.  Prepare muffin tins, greasing well with butter and dusting with flour, or line with muffin papers. 

In a medium-sized bowl, sift together flours, baking powder, baking soda and salt, set aside.  In a large bowl cream together butter and sugar, mix in eggs, then lemon juice and zest.  Gradually mix in the flour mixture, stirring until just combined.  Fold in raspberries.  Spoon muffin mixture into prepared muffin pans and bake for approximately 20 minutes.

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