I love berries, I guess that comes from my childhood when we spent our summer vacation in our grandparent's house, on the countryside
My grandmother had a huge area full of fruits trees, plants , flowers , blackberries and raspberries as well.
We waited until she goes to had a nap, in the middle of the afternoon,and my sister and me took the opportunity to climb up the wall and eat a lot of them.
My grandmother always woke up. sure we would do a lot of hubbub, and get furious with us.
She always said that was not good to eat warn sun fruits.That would bring us a bellyache.
the truths was that we never get sick for that
But, in the day after she brigs a bowl full of cold and fresh raspberries with sugar, sometimes with a extra bonus, Meringue on top!! I loved the running juice
It was these memories that inspired me to bake these muffins and eat after dinner a bowl full of raspberries and sugar.
Is there something better than the flavors of our childhood ?
Preheat oven 220°C
In a large bowl sift baking powder,salt and sugar.
In another bowl, lightly beat the egg with the remaining ingredients and lemon zest and one lemon juice
Put the liquid mixture in the center of dry mixture
Mix without stirring, the looks will be lumpy.
Fill with the batten prepared muffins cups and top with some raspberries
For the topping
Mix 1/3 flour
1/3 cup light brown sugar
1/3 cup sugar cane .
Sprinkle over the muffins before bake
Bake for 20´25 minutes or until golden brown
Let cool on a rack and serve dusted with icing sugar
Makes a dozen of regular muffins