Sophie here. Blogging from mommy’s computer. Soon I hope to have my own blog called “Table Food for Kids.”
Today, my mom and I decided to make some yummy muffins called Lemon Raspberry Muffins. They had raspberries in them, as well as a very good topping with lemons and sugar.
We mixed together sugar, eggs, and flour. Then, we zested a lemon and mixed it into the batter. Then we added the raspberries and carefully folded them into the batter.
Then, me and my brother took our fingers and licked it! Don’t worry, we asked mommy first. She said it was OK.
We had to put them in the oven, but it was not really fun waiting.
When they were done, we waited for them to cool down. That was not fun either.
Then mommy put a topping on them too.
Then we tasted them . They were delicious!
[Note from Mommy: This is Sophie’s (5 1/2) first blog post ever. This entry was dictated to me by her, with just minor editing done by me. The recipe featured here comes from Love Grows Wild by Liz, a fellow member of the Culinary Content Network.]
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs, lightly beaten
- 1 cup buttermilk
- ½ cup canola oil
- 1 teaspoon grated lemon zest
- 1¼ cups raspberries
- 1 cup confectioners sugar
- 3 tablespoons fresh lemon juice
- Preheat oven to 400 degrees.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, mix eggs, buttermilk, oil, and lemon zest.
- Stir the wet ingredients into the flour mixture until moistened.
- Fold in raspberries.
- Fill 18 muffin cups ⅔ full and bake at 400 degrees for 18-20 minutes.
- In a small bowl, whisk together the confectioners sugar and lemon juice.
- If glaze is too thick, add another tablespoon of lemon juice.
- Drizzle the glaze over the muffins and allow to harden slightly, about 5 minutes.