Lemon-Raspberry Muffins

Moist & light, very nice muffin. I replaced lemon extract with juice of 1 lemon but when I make again I will use extract (not enough lemon taste with the juice). I also used half butter and hal...

I did not have buttermilk on hand, I "soured" a cup of lactose free milk with a couple tablespoons of lemon juice. I baked my muffins at 350* for a little over 20 minutes. These muffins were flu...

Lovely light, moist and scrumptious muffin that is so very easy to prepare! I followed the recipe exactly, using raspberries I had purchased fresh, and then frozen myself. A slow and light hand...

Once again I chose a recipe with buttermilk expecting a moist and tender result and got just what I expected. After a number of more heavily spiced "autumn baked goods," these muffins were a br...

I made alot of changes and they were still good. Here is what i did...I used milk no lemon extract added zest and juuice from one orange. Used 3/4 whole wheat flour and 1 1/4 bread flour added g...

I have been looking for a great berry muffin recipe and I finally found it! These muffins are light, moist and very tasty. I made these with plain yogurt because I didn't have buttermilk and I...

These are WONDERFUL!!!! to keep the berries from clumping up in the muffins, take a tablespoon or so of the floor and toss it with the raspberries, before folding them into the batter.... it kee...

Delicious! I ended up using 1 cup wheat flour and 1 cup white. And I used strawberry yogurt in place of the buttermilk. They turned out awesome! Will definitely use again.

Okay, I'm giving these 3 stars due to the fact that they are super-easy to prepare, and the taste of the muffin part is good. But, I have a few complaints too - mainly with the appearance. The...