We took the children raspberry and apple picking at the beautiful Ontelaunee Orchards in Leesport, PA. I knew they would enjoy picking apples but I was surprised at how much they liked picking (and eating) raspberries! When we returned home to NJ, I made the following recipe.
Raspberry Muffins
6 oz raspberry yogurt (not the fruit on the bottom variety)
3 tablespoons vegetable oil
1 tablespoon lemon juice
1 egg
1.5 cups all purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon lemon zest
1 cup of raspberries (fresh or frozen)
sugar to dust on top
Preheat oven to 400 degrees. Line or grease muffin tin. Mix dry ingredients in one bowl and wet ingredients in another. Gently mix together, careful to not overbeat. Fold in raspberries. Evenly fill each muffin cup with mix, then dust the top with some white sugar. Bake for 15-17 minutes. Yields one dozen muffins.
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