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)
Glaze
Juice of a whole lemon
1/2 - 1 cup confectioners sugar
Steps
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.
