2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
2/3 cup brown sugar
1 cup milk
6 Tbls. unsalted butter, melted
1 Tbl. lemon zest
1 cup raspberries (fresh or frozen)
1. In a large bowl mix together flour, baking powder, baking soda, salt, and nutmeg.
2. In another bowl, whisk together eggs and sugar until blended. Whisk in milk, butter, and lemon zest.
3. Add wet ingredients to the dry ingredients and stir till evenly moistened. Gently fold in the raspberries.
4. Spoon batter into prepared muffin cups, filling them 3/4 full. Bake for 15-18 minutes at 425 degrees. Let stand 5 minutes before removing from pan.
Tips: I personally thought these needed a little more lemon and a little less nutmeg. I recommend 1 1/2-2 Tbls. of lemon zest and 1/8 tsp. of nutmeg. I'm not a huge fan of nutmeg and I could taste it a little more than I would have liked to.