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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

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Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



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Lemon-Raspberry Muffins

Where did September go?  It seems impossible to lose an entire month, but there you have it; it’s gone.  It’s already the second day of October and if I don’t slow down and take notice, I will soon be saying the same thing about this month.

If you’ve been following the blog recently, then you already know that September was mostly spent moving my 87-year old parents from California out here to live near us in the Midwest.  It was a month full of adventures and hard work, but now October is here, they're settled, and I’m ready to slow it all down.

To that end, I think a nice cup of tea is in order, and what’s a cup of tea without a little muffin, I ask you?  And not just any muffin… but how ‘bout a Lemon-Raspberry Muffin?


I may have mentioned this before, but I’m just a little picky when it comes to muffins.  I’m not a big fan of light, fluffy, cake-like muffins.  I guess I feel like I might as well go ahead and eat a piece of cake.  But if I’m having a muffin, I want it to be muffin-y.  You know, sort of a little more textural and interesting. 


And I love the texture of these muffins, which is almost biscuit-y, yet they still have a nice soft crumb.  Of course, add some beautiful, fresh raspberries and a little zing from a lemon, and I can’t think of a better way to slow down an afternoon.  Tea, anyone?

Lemon-Raspberry Muffins

Click here for a printable recipe

Adapted from Living Well Magazine

The directions call for using a vegetable peeler to remove the lemon zest and then combining it in a food processor with the sugar, but I've never felt like I could get the zest fine enough using this method, and I don't really like biting into chunks of lemon peel.  So I prefer to use a rasp grater to zest the lemon and stir this into the sugar to sit while I get the rest of the ingredients together. I've left the original recipe so you can try that method if you'd like. 

I love the texture of these muffins and used white whole-wheat flour, but if you don't have it, just substitute regular all-purpose flour.  And next time I will sprinkle a little raw sugar over the tops of the muffins before baking them.

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk 
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour 
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
raw sugar for sprinkling (optional)

Preheat oven to 400 degrees F. (My muffins cooked a little too quickly at this temperature, so I may try 375 degrees next time)

Coat a muffin tin with cooking spray.

Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.

Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.  If using, sprinkle the tops with a little raw sugar.

Bake until the edges and tops are golden, about 20-25 minutes.  Let cool in the pan 5 minutes before turning out on a wire rack.  Serve warm.

Reader Comments (5)

what a Berry good muffin for you! :D :D :D (as ALF would say: HA! I kill me...) anyway, looks delicious, can't wait to try it. I have a little zester and anything that calls for lemon gets zest as well. It really picks up the lemony flavour.

October 3, 2011 | Unregistered CommenterNancy

Making these!

October 5, 2011 | Unregistered CommenterThe Food Hunter

I love the fact that it's kinda biscuity and now, I imagine cold butter on top, yum-yum! Let's have a tea break!

Did the quick cooking, affect the taste or texture of the muffins?

January 23, 2012 | Unregistered Commenteralmostveg

These need to cook for about 20-25 minutes which is fairly standard for most muffins. And they really do have a wonderful texture.

January 23, 2012 | Registered CommenterPatrice Berry

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