2 ½ cup all purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup butter unsalted, melted
¾ cup Wood’s Vermont Maple Sugar
1 tsp vanilla extract
Zest from 1 lemon
1 cup buttermilk
¼ cup water
1 ½ cup raspberries whole, fresh
For the Glaze -
1/2 cup Confectioners sugar
¼ cup Wood’s Vermont Maple Sugar
3 tbsp Wood’s Vermont Raspberry Maple Syrup
1 tsp lemon juice fresh
Combine flour, baking powder and salt. Whisk together.
In another bowl, add melted butter, sugar and eggs. Whisk thoroughly. Mix in vanilla extract until the sugar dissolves.
Stir in lemon zest, buttermilk and water
Add dry mixture to the wet. Whisk until combined
Fold in raspberries.
Using an ice cream scooper, add batter to a buttered muffin tin.
Bake for about 15 -20 minutes.
Let the muffins cool on a rack.
Directions For the Glaze -
In a medium bowl, combine confectioners sugar, raspberry syrup and lemon juice. Mix together..
Transfer glaze to a piping bag (ziplock bag). Snip off the tip.
Rake across the muffins to create a linear nice pattern.