Mina Stone's Jumbo Muffins With Raspberries + Rhubarb
FROM THE KITCHEN OF MINA STONE
makes one muffin pan
INGREDIENTS
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup granulated or brown sugar
1/2 cup unsalted butter (one stick), at room temperature
2 large eggs
1 tsp pure vanilla extract
1 tbsp fresh lemon juice
1/2 cup frozen raspberries
1/2 cup finely diced rhubarb
DIRECTIONS
Preheat the oven to 350 degrees. Add baking cups to a muffin pan of 6. Whisk the flour, baking soda, baking powder, and salt, together in a bowl. In a separate bowl, whisk the sugar with the butter and eggs until light and fluffy. Add the vanilla extract and lemon juice and whisk again. Whisk in the flour, and then fold in the raspberries and rhubarb. Add batter to each cup in the pan and bake for about 45 minutes, until golden on the top and around the edges, and a skewer or knife inserted into the middle comes out clean.
