Day 208: Lemon Raspberry Muffins

Yield: 6 cupcakes
Time (Start to Finish): 1 hour

Ingredients:
1 stick butter
½ cup sugar

2 egg yolks

1 cups flour
1 tsp baking powder
pinch salt

1 lemon, juiced and zested (about ¼ cup juice)

2 egg whites, whipped to stiff peak
pinch cream of tartar

1 pint raspberries

Directions:
1. Preheat oven to 350F (this is a great default setting if you don’t know what the temperature should be for most cooking/baking)
2. Separate the eggs, and keep the whites in a clean bowl
3. Mix the butter and the sugar until fluffy. Add the yolks
4. Add the flour, baking soda and salt
5. Add the lemon juice and rind and mix until smooth
6. Beat the egg whites until stiff peak using a mixer
7. Add about 1/3 to the lemon mixer and fold together
8. Add the rest and fold in until almost combines
9. Add the raspberries and mix until just combines
10. Fill muffin tins until ¾ full and bake until a toothpick comes out clean, about 20 min

Rating: 4.5 strawberries
Notes: Happy Birthday To Me!!! In 28 years old today, fun huh? So to celebrate, lemon muffins. These are so tasty and I recommend only using fresh raspberries. Frozen ones just don’t make these taste as good. I made these in the morning before going for a killer hike. They are great anytime, and really light and fresh. I bet you could sub orange for the lemon if you like. I hope you try these out, and celebrate my birthday with me!!