Don't want to start any false roomers, but just heard that 'What Took You So Long,' is now on shelves at Deseret Book stores, so trot right out there and get it. You can probably get it from Amazon, too, if you like doing it that way, and pretty soon you can even get it for your little electrical reader thingy. It's the story of how John and Lainie got together. You're going to love it. It's always good when you see two nice people finally find their glitch in life.
To celebrate the book, I'm passing along a real fine recipe you'll want to add to your collection. It'll be a special treat on these cool winter mornings. (Some great recipes in the book too. Knew you'd want to know that.)
LEMON RASPBERRY MUFFINS
Heat your oven up to 400 degrees and get your muffin tins ready. This recipe makes 18. Put 2 cups flour, 1 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in a big mixing bowl. Kind of whisk it around so it's mixed together. In a smaller bowl mix 2 eggs, 1/2 cup cooking oil, 1 teaspoon lemon zest, 1 cup milk, and 1 tablespoon lemon juice. Stir that into the dry ingredients and mix until the flour is moist, but don't overdo it. Then stir in a heaping cup of fresh or frozen raspberries. Scoop the batter into the muffin cups and bake for 18 to 20 minutes. Keep checking so they don't get too brown on top. Cool them on a rack. Mix 2 tablespoons lemon juice with a cup of powdered sugar (you may want to sift it if it's too lumpy) and drizzle that over the muffins. You'll have a hit on your hands when you make these. Let me know how they turn out for you.
Love it, Sophie. Sounds delicious.
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