Ingredients
2 cups flour
1 / 2 cup sugar
1 teaspoon baking powder
1 / 2 teaspoon baking soda
1 teaspoon crust of lemon
1 / 2 teaspoon cinnamon
1 teacup blackberries (or raspberries)
1 / 2 teacuup chopped walnuts
30g butter
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Concentrated lemon — cakes, frostings, glazes, curds
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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Concentrated lemon — cakes, frostings, glazes, curds
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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mix the flour, sugar, baking powder, baking soda, 1/2 teaspoon lemon crust, cinnamon and salt. separatly mix the yogurt, oil, eggs and 1/2 teaspoon lemon crust. add to the dry mixture and stirred carefully. finally add the blackberries and walnuts. pour into loaf pan. mix the 1/3 sugar with the 1/4 flour and the 30g butter. spread over the muffins. bake for about 20-25 minutes in advance oven (180 degrees). cool bread in pan then remove and place on a plate to cool completely.