Sunday, January 27, 2008
For the January coffee hours, I had, so far, made two different kinds of coffee cakes and one kind of scone, so it seemed that it had to be muffins this week. Jim almost forgot to take pictures of these, so he had to swoop the plate off the table and take some pictures before they were eaten. I made a dozen regular-sized muffins and another dozen adorable mini-muffins with a single raspberry on top. (The mini-muffins were all eaten before the regular ones were, so I never got any pictures of them.)
Every year I bake muffins at least once, and every year, I realize that muffins are actually people's least favorite treat. They like them fine, but they don't pounce on them. I actually liked these muffins myself, and would make them again, and most of them did get eaten, but no one demanded the recipe.
In case you would like the recipe, it's available on epicurious.com and on smittenkitchen.
These are buttermilk muffins with a lemon-sugar mixture--the zest of two lemons stirred into about a half-cup of sugar--added to the batter, and raspberries placed artfully on top of the muffins. The epicurious.com version also sprinkles some of the lemon-sugar mixture on top of the muffins after they're baked. I used this version because I thought the lemon-sugar topping would make them a little different than your average muffin.
I think this was the right choice, although, as I said, nobody exclaimed, "Wow! Crunchy lemon sugar on top of mellow buttermilk muffins studded with fresh raspberries! Amazing!" But maybe they were just being reserved.