This recipe is based on blueberry muffin from Flo Braker, published in the San Francisco Chronicle cookbook. I wanted to try a raspberry-lemon variation. I used half cake flour, half regular, reduced the amount of butter and increased the buttermilk for a tender, tangy outcome. —creamtea
unsifted cake flour
unsifted all-purpose flour
butter, melted and cooled
grated lemon zest of one medium lemon (about 1 tablespoon)
freshly-squeezed lemon juice (from 1-2 lemons)
Sift together first 6 ingredients into a large bowl.
Whisk eggs until frothy. Add buttermilk and melted butter.
Combine wet ingredients with dry ingredients, using a wooden spoon. Mix just to combine. Stir in grated lemon zest and raspberries.
Line muffin cups with fluted liners. Spoon batter into muffin cups until 3/4 full.
Bake at 400º for 20-25 minutes, or until golden. While muffins are baking, mix 1/4 cup lemon juice with 1/3 cup sugar in a small pitcher. When muffins are baked, and while still hot, give the lemon-sugar mixture a quick whisk, then pour over each muffin. Serve warm or at room temperature with butter and jam.