Raspberry Lemon Jumbo Muffins
Makes 6 to 8 jumbo muffins.
1/2 cup butter, softened
1 cup brown sugar
1 tsp vanilla
1 TB lemon juice
1 cup raspberry yogurt
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
Zest of a fresh lemon
Cream butter and sugar. Add egg, vanilla, lemon juice, and yogurt.
Mix flour, soda, powder, zest in bowl and add to creamed mixture.
Mix until incorporated, do not over mix!
Scoop evenly into prepared muffin tins or use liners filling about 2/3 full.
Bake at 350⁰ for 10-15 minutes.
For an optional added flavor:
Prepare icing using1/2 cup powdered sugar and juice from one lemon. Mix until pourable consistency. You may need to add more powdered sugar. Spoon over warm muffins. Or you can sprinkle with powdered sugar when cool.