These lemon raspberry muffins are super easy to make, plus they taste like Spring! I don’t normally go for iced muffins, but the lemon icing here is super tart and fresh and it pulls everything ...

Adrianna Adarme is an author, enthusiastic home cook and food blogger who lives in Los Angeles, California. In 2009 she started her blog, A Cozy Kitchen, which has become a place people visit to ...

Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Transfer to a wire rack to cool. Best eaten on the day of making.

For the Muffins: 2 cups hot water. 5 tsp baking soda. 1 cup shortening. 1 cup sugar. 4 eggs. 1 quart buttermilk. 5 cups flour. 1 tbsp salt. 2 cups all bran. 4 cups bran cereal with raisins.

INSTRUCTIONS Preheat oven to 400°F. Line a mini muffin tin with liners and spray with cooking spray. Combine flour, baking powder, salt, baking soda, cloves, cinnamon, and nutmeg in a bowl ...

And raspberry powder is hard to find — you can order it online or buy a bag of freeze-dried raspberries and pulverize them yourself — but it gives the muffins a really nice raspberry flavor in ...

Heat oven to 180C and line 8 muffin holes with cases. Start by making your flax eggs. Place ground flaxseed and water in a small bowl, mix and set aside for 5 minutes or so to combine. In a large ...

Notes Store muffins in an airtight container for up to 2 days, or freeze for up to 2 months. VARIATION: Swap apple for diced canned apricot. Recipe by WW (formerly Weight Watchers) Ambassador Sarah.