Tag: Holiday Treat

Jordan’s Unicorn Cookies
May 8, 2019

Jordan’s Unicorn Cookies

My daughter, Laura, has a niece that likes to come to our house to make cookies. When Laura asked Jordan what kind of cookies she wanted to make, she said she wanted to make unicorn cookies. So I searched for unicorn cookie cutters. Not only…

Cookies, Recipes
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by Mary Beth
Happy Easter to You!!!!
April 19, 2019

Happy Easter to You!!!!

What a beautiful spring day! Time to plan the Easter menus and activities! We are going to grill salmon and have asparagus and mashed sweet potatoes (I do occasionally make things besides desserts). Since we don’t have grandkids yet, but still want to have fun,…

Cookies, Cupcakes, Holiday Treats, Recipes
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by Mary Beth
Raspberry-Lemon Muffins
April 17, 2019

Raspberry-Lemon Muffins

These are some of my favorite muffins! I love the raspberry and lemon flavors together, and of course the crunchy sugar on top is the perfect finish. This would be delicious to serve for your Easter Brunch.

Print Recipe

Raspberry Lemon Muffins

We have been making these muffins for years – perfect addition to any breakfast or brunch. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Muffins
Servings: 12 Muffins
Author: Mary Beth

Ingredients

  • 1/2 cup low-fat lemon or vanilla yogurt
  • 3 tablespoons vegetable oil
  • 1 tablespoon fresh lemon juice
  • 2 egg whites
  • 3/4 cup sugar
  • 1 teaspoon freshly grated lemon zest
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup frozen whole raspberries (not in syrup)
  • 2 tablespoons sanding sugar

Instructions

  • Heat oven to 400 degrees.  Spray bottoms only of 12 muffin cups with nonstick spray or place muffin liners in muffin cups.
    In small bowl, combine yogurt, oil, lemon juice and egg whites.  Blend well, set aside.
    In medium bowl combine 3/4 cup sugar and lemon zest.  Rub the sugar and lemon zest together with your fingers until fragrant.  Add flour, baking powder, and salt.  Mix well.  Stir  in frozen raspberries.
    Add  yogurt mixture to flour mixture; stir just until dry ingredients are moistened.  Spoon batter evenly into prepared muffin cups.  Sprinkle with about 1/2 teaspoon sanding sugar (or sugar sprinkles).
    Bake at 400 degrees for 16-20 minutes or until tops are golden brown and toothpick  comes out clean when inserted.  Immediately remove from muffin pan.  Serve warm.
    Can substitute blueberries for raspberries.
Breakfast & Brunch, Muffins & Quick Breads, Recipes
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by Mary Beth
Pink Crackle Cookies
April 16, 2019

Pink Crackle Cookies

We love Chocolate Crackle Cookies, but traditionally we only make them at Christmas. But then I noticed in the Fancy Flours catalog that they had colored powdered sugar, I had to order some to try!

Cookies, Holiday Treats, Recipes
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by Mary Beth

Welcome to Sugar, Sunshine and Flowers!

Mary Beth shares her love of family, food, DIY projects and being outdoors.

 

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