A sweet recipe for lemon raspberry marijuana muffins

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Take advantage of the weekend to try this awesome marijuana recipe

Since the first muffins were made in the US back in the early 19th century, the original recipe has been changing, and new ingredients have been added. Especially in recent years, the muffin world has undergone a revolution and many chefs around the world, experts in baking, have proposed new versions of these individual cakes. Don’t be afraid to be the next one to create an adventure with this dessert, making a marijuana muffin with lemon and raspberry.

To get started with this delicious recipe, make sure you have the following:

2 C flour all-purpose
1 C granulated sugar
1 T baking powder
1/2 t salt
2 eggs large
1 C milk
3 T lemon juice fresh
2 t lemon zest grated
1/2 C cannabis-infused oil neutral flavors such as vegetable or canola
2 C raspberries fresh or frozen

With everything ready and in order, start by preheating the oven to 400 degrees F. Line 16 muffin tins with parchment paper or grease with vegetable shortening. In a large bowl, mix together the sugar, flour, baking powder, and salt until well combined.

Next, use a medium bowl to mix the lemon juice, eggs, milk, lemon zest and cannabis oil until well combined. Stir the wet ingredients into the dry ingredient until combined.

Gently fold in the raspberries and then fill muffin tins 3/4 full. Bake for about 15 minutes or until a toothpick inserted in the center comes out with a few crumbs. Cool for five minutes before removing from the pan.