Sugar Topped Black and Raspberry Muffins

Raspberries.

Blackberries.

Fresh lemon zest.

Packed into a light fluffy muffin flavored with cinnamon and nutmeg.

Interest you yet?  Made these fellas last night and I have to say they were pretty darn yummy.

Ingredients

• 2 1/2 Cups All Purpose Flour
• 2 Tbsp. Baking Powder
• 1 Tsp. Nutmeg
• 1 Tsp. Cinnamon
• 1 Tsp. Lemon zest
• 1/2 Tsp. Salt
• 4 Eggs
• 1 Cup Brown sugar
• 1 Cup Milk
• 1 Cup melted butter
• 1 Tbsp. Vanilla
• 1 Cup Raspberries, frozen or fresh
• 1 Cup blackberries, frozen or fresh
• 1/4 Cup White sugar

Method

1. Preheat oven to 400 F.  Light oil or butter the cups and top surface of a standard 12 – muffin pan
2. In a large bowl, whisk together the flour, baking powder, nutmeg and salt.  In a separate bowl add the eggs, brown sugar, milk, butter and vanilla.
3. Pour the wet into the dry mixture.  Stir together with a few quick strokes until a lump batter forms.
4. Add in the blackberries and raspberries
5. Spoon the mixture into the muffin cups and top with some white sugar.
6. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean after insertion.
7. Rest on a rack for a few minutes.  Serve with butter and your favorite liquid.
8. ENJOY!

Zesty Tip: Beating a batter until a form of smoothness develops strong gluten in the flour.  This will cause your muffins to be tough.  By just applying a few strokes and leaving the batter lumpy, this will allow the muffins to be tender.

Have a super Wednesday.  I was just outside and the sun is blazing and the birds are chirping.  Come on spring – get over here.  Talk to you at the end of the week.

Take care

zesty

Tagged as: baked, blackberry, cinnamon, muffins, raspberry, simple, sugar topped