Late summer is raspberry season. Unfortunately it is also smoke season. Smoke season in Montana forces me to spend more time indoors than I would hope. I turn to what I call “food crafting”. I use my garden harvest and make things like pesto, pickles, jam, dehydrated herbs, etc. Stay tuned for spicy dilly beans, roasted red pepper walnut pesto, basil pesto, and dehydrating herbs in posts to come.
I have had raspberries in my garden for years. At our old house we had cultivated our raspberry patch carefully. We always got great harvests of big plump berries. More than we could eat in a summer. I made all sorts of things with them. At our new house, our raspberries have been more challenging. Last year we barely got any harvest. We added some more bushes but they will take some time to produce. This year we have a been luckier.
There’s nothing better than the mixture of lemon and raspberry. They are a perfect compliment. Perfect for cakes, loaves, scones, and muffins.
Lemon Raspberry Greek Yogurt Muffins
Muffin mix
- 1/2 c plain Greek yogurt
- 3 T olive oil
- 2 eggs
- Zest of a full lemon, divided in 2 parts
- 3/4 c sugar
- 2 t baking soda
- 1 1/2 c flour
- 2 T baking powder
- 1/2 t salt
- Juice or half a lemon, to total 2 T
- 3 T milk or half and half
- 1 cup fresh raspberries
Glaze
- 1/2 c lemon juice
- 2 T half and half
- Zest of half a lemon
- 2 c powdered sugar
What I love about muffins is that typically they are a one bowl wonder if you will. Everything goes in a bowl, then the tin, then the oven, no muss no fuss, nothing too fancy. This recipe makes 12 muffins.
Start with your wet ingredients: yogurt, oil, eggs, lemon zest, and sugar. Whisk the wet ingredients together. Add the flour, baking powder and salt. Then add the lemon juice and milk. Switch to a spatula and fold in the raspberries. Separate into muffin tins you can either use liners or spray the tin.
Bake at 400 degrees for 16-18 minutes. Mine typically take 18 until the tooth pick comes out clean.
Cool slightly while you whip up the glaze. I put all the ingredients into a glass measuring cup and mix, then pour over the warm muffins.
I recommend eating them quite quickly, while they last.
Be smart. Be kind. Stay healthy and safe. Wash your hands. Don’t touch your face. Get your vaccine. Make some muffins.
WILDFLOURS AND FERMENTS 