Raspberry-Lemon Muffins

Recipe from Williams-Sonoma-Food Made Fast: Baking.

I have an affinity for lemon.  There's something about it's clean, fresh taste which brightens the flavor of whatever it's paired with that I just can't resist.  I love how the lemon zest in these muffins enhances the natural sweetness of the raspberries.

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground nutmeg

2 eggs

2/3 cup brown sugar, firmly packed

1 cup milk

6 TBS unsalted butter, melted

1 TBS lemon zest

1 cup raspberries, fresh or frozen

1. Preheat the oven to 425 degrees and line a muffin pan with 12 paper cups, or spray with cooking spray.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg.
3. In a small bowl, mix together the eggs and sugar.  Add the milk, butter, and lemon zest and blend.
4. Pour the wet ingredients in with the dry ingredients and gently mix with a spatula or dough whisk.  Fold in the raspberries.
5. Divide the batter evenly among 12 muffin cups.  Bake for 15 to 18 minutes, until a toothpick comes out clean.  Allow the muffins to cool in the pan for an additional 5 minutes, then transfer to a wire rack.