September 2026 Monthly Recipe

Raspberry Muffins

The recipe is for 12 muffins

Preparation:

Preheat your oven to 350℉

Use muffin liners for your muffin pan

Melt your butter

Zest your lemon

Ingredients:

2 cups all-purpose flour

1 cup granulated sugar

2 tsp baking powder

½ tsp kosher salt

¾  cup milk (I used whole milk)

2 large eggs

5 Tbsp vegetable oil

3 Tbsp melted butter

2 tsp vanilla extract

Zest of 1 lemon

1 ½ cups fresh raspberries (blueberries, or other berries can be substituted)

Directions:

Whisk the flour, sugar, baking powder, and salt together in a bowl

In another bowl whisk the eggs, milk, oil, melted butter, vanilla, and lemon zest.

Now combine the two bowls of ingredients together (I poured the flour mixture into the wet mixture). You can do this in a blender, or food processor, or an electric mixer.

Gently fold in the berries, attempting to keep them whole.

Use a ladle to fill the 12 cupcake liners.

Bake the muffins for about 20 minutes or until a toothpick comes out clean.

After taking the muffins out, let them cool in the cupcake tin for about 5 minutes and then remove the muffins from the cupcake tin. They can be kept in the refrigerator for a few days or frozen for later enjoyment. This is a sweet, bright muffin. Enjoy!