Friday, April 27, 2018

Lemon Raspberry Muffins (with essential oil)

Spring is here and with this season comes all things LEMON!!!  I love the taste and smell of lemons so much!  During this time of year I am always in the kitchen experimenting with every type of lemon baked good and I think this year I nailed the prefect muffin combination!!!  I recently was gifted a Young Living Oil Starter kit and the addition of the lemon essential oil took the aroma and flavour over the top. 

Lemon Raspberry  Muffins

1 cup Milk
1 lemon juiced
2 Eggs
Zest of 1 whole lemon
2 drops Young Living Lemon Essential Oil
1/2 cup canola oil
2 cup flour
1 cup sugar
1 Tbsp baking powder
1/2 salt
1 cups of raspberries (fresh or frozen)

Juice of a whole lemon
1/2 - 1 cup confectioners sugar


1.  Pre-heat oven to 400 degrees. 

2.  In a medium mixing bowl combine milk and the juice of a lemon and allow to sit for 5 minutes.  Then mix in 2 eggs, zest of the lemon, essential oil, and oil. 

3. In a large bowl combine dry ingredients: flour, sugar, baking powder and salt. 

4. Stir wet ingredients into the dry ingredients, stirring just until moistened.  Fold in the raspberries. 

5.  Line a muffin tin or grease it well and fill about 2/3 full.  Bake for 18-20 minutes or until a toothpick inserted in the center comes out with few crumbs. 

The glaze

Whisk together juice from a lemon with confectioners sugar until a desired consistency.  Allow the muffins to cool for a few minutes before drizzling with glaze. 

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