Raspberry-Topped Lemon Muffins

Name: Raspberry-Topped Lemon Muffins
Yield: Makes 14 Servings
Ingredients: 1 1/4 cups sugar, divided; 4 teaspoons finely grated lemon peel; 2 cups all purpose flour; 2 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1 large egg; 1 cup buttermilk; 2 teaspoons vanilla extract; 1 1/2 1/2-pint containers (about) fresh raspberries; 1/4 cup (about) whipping cream

By Susan Elizabeth Fallon

June 30, 2006

Recipe notes