I love raspberry and lemon together and I thought it would make the perfect breakfast muffin. And I was right. It totally did. These were unbelievably good. (I know I say that about every recipe on this site, but I truly only add the best recipes, so you can trust me.) These muffins have a perfect combination of sweet and tart. I had some warm (with whipped cream!), and some cool, and they are amazing either way. However, they tasted best - surprisingly...since most muffins taste best fresh from the oven - at room temperature the next day. Once you make these muffins, you'll have one warm of course, since you can't resist...but with the remaining muffins, put them in a plastic bag when just the tiniest bit warm, seal it, and have them the next day. The flavors mellow together and taste absolutely delicious. The muffins are also incredibly moist, especially the next day after putting it in a sealed bag....more like a cupcake than a muffin. Make sure to keep the muffins in the muffin tin while cooling; do not take them out of the tin and put them directly onto a cooling rack or else the outside will cool too quickly and get slightly crunchy/less moist. Oh yeah! I forgot to say the best part! These are LOW FAT! I can't even tell you how un-low fat these taste. They only have 3 tablespoons of vegetable oil (healthy fat, as opposed to butter) among the whole dozen muffins. I also made them with yogurt and egg whites, and the yogurt is key to what makes them so moist. This is going to be my go-to muffin recipe for now on!
Yield: 12 muffins