Like Mother, Like Daughter

We have a raspberry bush in our backyard. We have to watch the plant carefully and make sure we pick the berries immediately at the slightest hint of ripeness, or squirrels plan their attack and make off like bandits. Or maybe it’s the one squirrel; the guy who is always wobbling around in our backyard, stuffed with the tiny strawberries and other fruit we managed to grow.

As much as we love eating fruit on its own, sometimes it’s best in a fluffy muffin. These also make a delightful breakfast.

2 1/2 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large lemon, zested
2 large eggs
1 cup vanilla Greek yogurt
1/2 cup vegetable oil
1 tablespoon vanilla
1 cup fresh or frozen raspberries

1. Preheat oven to 350 degrees C. Spray 12 muffin cups with a non-stick cooking spray.
2. Mix together flour, sugar, baking powder, baking sod, and lemon zest. Set aside.
3. In a large bowl, whisk together the eggs, yogurt, vegetable oil and vanilla.
4. Stir in the flour mixture.
5. Coat raspberries in flour, and fold in very carefully. Spoon the mixture into 12 muffin cups.
6. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.