They say the best way to get your day off to a great start is to eat a good breakfast. I couldn't agree more, which is why my first contribution to the blogging world after a short hiatus is the classic buttermilk muffin, done this time in sweetly-tart raspberry.
I'm composing this post on a mobile device for the first time (alas, we're in need of a new home computer and have been too busy to buy one) so please forgive the final product if it's out of my usual style. I made this recipe with some prior experience under my belt, and I'm happy to report that it remains as consistant as, well, the sun rising.
Powdered buttermilk is a brilliant invention, one I frequently turn to thanks to my mother and her insistance that buying and keeping "real" buttermilk is a waste of good money and fridge space. The lemon zest adds depth to the crumb and dimension to the fruit, so I always make certain to use a fairly large one.
This muffin holds together well, sticks to your ribs, and never fails to bring a smile. J ate just one almost straight from the oven and is gazing longingly at the rest. Sadly for him, those are reserved for my lovely coworkers at our weekly meeting.
So, suffice it to say, I'm back in action! My job won't let me cook & bake up a storm, but with summer slowly making its way in behind the chilly spring, I'm sure the kitchen will beckon more often.
