Lemon Raspberry Muffins

I wouldn't necessarily say that I'm a mean person. In fact, I really am genuinely concerned about people's feelings for the most part. Of course, I occasionally lash out my wrath on my siblings, simply out of old habits, but other than that, I might even go so far as to say that I'm a nice person. Maybe even thoughtful. But one thing I regrettably am not is compassionate. I'm usually not emotional about things and I can't understand people who are. Of course if people feel bad, I try to make them laugh, bake them cookies, or try to reason with them and make them realize that it never helps anything to mope and cry and that everything will always work itself out in the end. But for some reason that I can't understand, sometimes people don't want to be cheered up. They just want to be comforted. That's where I'm useless. 
Nemo on the other hand, is probably the most sensitive and understanding person I know. If somebody is crying, she doesn't freeze up, like I do. She comforts them. She understands the world of emotions like I could never dream to.
Grandma just had knee surgery, so Nemo has been staying with her. She's been taking care of her, sitting and talking with her, and of course, just comforting her. She smiles and hugs her and asks in her kind, little voice how she's feeling. Then after work, I march in with my offering of cookies and command Grandma to get better as soon as possible. 
I wish I was more like Nemo, but I hope that people realize that I really do care about them. I'm just not very good at expressing it. Instead of tenderhearted words of sympathy, Grandma gets freshly baked muffins for her breakfast. I know that it's not the same, but I sure wouldn't complain if somebody brought me a plate of these.



Lemon Raspberry Muffins


3 C flour
1 1/2 C granulated sugar
4 t baking powder
1 1/4 t salt 
1 T lemon zest (one lemon)
2 T lemon juice (one lemon)

2 eggs
3/4 C milk
1 1/4 C oil
1 1/2 C frozen red raspberries, slightly thawed


Glaze
1 C powdered sugar
2 T Lemon juice (one lemon)

1. Combine the flour, sugar, baking powder, lemon zest, and salt.
2. Combine the lemon juice and milk. Stir until slightly thickened. This soured milk gives the muffins a finer crumb texture while also adding to the lemony flavor. Double whammy.
3. Lightly beat the eggs into the milk. Then beat in the oil.
4. Combine the wet and dry ingredients, stirring just until combined.
5. Fold in the raspberries.
6. Fill buttered muffin tins 3/4 full with batter. Bake for about 20 min. at 350º or until toothpick inserted comes out clean. 
7. Combine the powdered sugar and lemon juice and frost cooled muffins with glaze.