Wednesday, February 17, 2010

Raspberry white chocolate muffins


These were so yummy I used my favorite muffin recipe which you can find here. Instead of blueberries I just used frozen raspberries and added about 2 hand fulls of white chocolate chips. 

I also used a lime glaze that I drizzled on top.

1 cup sifted confectioners' sugar
3 T. of water (more or less)
1 tsp. of fresh lime juice
1 tsp. of lime zest (more or less, per your taste)

In a small bowl, combine the confectioners' sugar with the water, adding in just enough until the consistency is thinner than gravy but not watery. Keep stirring and pressing out any little lumps in the sugar until it's all completely smooth. Add in the lime juice and the zest, stirring to combine. Taste it to see if it's zesty enough for you. If not, add in more juice and/or zest. If you prefer a thicker glaze, just add in more sifted confectioners' sugar.

Once the muffins are fully cool, they can be glazed. I dipped the tops of the muffins into a little bowl of glaze, then put them on a rack over a cookie sheet until the glaze set--not long at all. Of course, you can always brush on, or spoon on, the glaze if you like.

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