They’re like little mini cakes you can eat for breakfast without anyone judging you.
INGREDIENTS
2 cups all-purpose flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1 cup buttermilk (1 cup milk + 1 tsp vinegar)
1/2 cup veggie oil
1 tsp. grated lemon zest
1 1/4 cups raspberries
1 tsp. grated lemon zest
1 cup powdered sugar
3 tbsp. fresh lemon juice
INSTRUCTIONS
Preheat oven to 400 F.
Combine dry ingredients (flour, sugar, baking powder, salt) in a large bowl.
In a separate bowl, beat eggs, buttermilk, oil, and lemon zest. Add the wet ingredients to the dry ingredients and mix until just incorporated. Gently fold in the raspberries.
Scoop the batter into 18 muffin papers or sprayed muffin tins 2/3 full and bake for 18-20 minutes.
Whisk together the powdered sugar and lemon juice and dip warm muffin tops in the glaze and let it harden slightly for about 3 minutes before eating.
