Raspberry-Lemon Muffins

• 1 cup unsifted cake flour
• 1 cup unsifted all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup buttermilk, shaken
• 1/4 cup butter, melted and cooled
• grated lemon zest of one medium lemon (about 1 tablespoon)
• 1/4 cup freshly-squeezed lemon juice (from 1-2 lemons)
• 1/3 cup granulated sugar
• 1/3 cup freeze-dried raspberries

1. Pre-heat oven to 400u0b0
2. Sift together first 6 ingredients into a large bowl.
3. Whisk eggs until frothy. Add buttermilk and melted butter.
4. Combine wet ingredients with dry ingredients, using a wooden spoon. Mix just to combine. Stir in grated lemon zest and raspberries.
5. Line muffin cups with fluted liners. Spoon batter into muffin cups until 3/4 full.
6. Bake at 400u0b0 for 20-25 minutes, or until golden. While muffins are baking, mix 1/4 cup lemon juice with 1/3 cup sugar in a small pitcher. When muffins are baked, and while still hot, give the lemon-sugar mixture a quick whisk, then pour over each muffin. Serve warm or at room temperature with butter and jam.

cake flour, flour, granulated sugar, baking soda, baking powder, salt, eggs, buttermilk, butter, lemon zest, freshlysqueezed lemon juice, sugar, raspberries

Taken from food52.com/recipes/77433-raspberry-lemon-muffins (may not work)