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raspberry-topped lemon muffins
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Ingredients
0 of 10 gathered
Step by step
Method
3 steps
- 1
Heat the oven to 350°F. Line or grease a muffin tin. Whisk the dry ingredients in a bowl.
- 2
Stir in egg, milk, pineapple, carrots, brown sugar, raisins, and walnuts until just combined — a few flour streaks are fine; don’t overmix.
- 3
Fill cups about ¾ full. Bake 20–25 minutes until a toothpick in the center comes out clean and tops spring back. Cool 5 minutes in the pan, then on a rack.