| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
12 mini bread
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Ingredients
Orange Syrup
- 1/2 cup fresh squeezed orange juice
- 1/2 cup sugar
Raspberry Lemon Mini Breads
- 2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 2 tbsp lemon juice
- 1 tsp vanila extract
- 1/2 cup butter, softened
- 1 cup sugar
- 1 1/2 tbsp lemon zest
- 2 eggs
- 6 ounces fresh raspberries, cut into small pieces
Ingredients
Orange Syrup
Raspberry Lemon Mini Breads
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Instructions
Simple syrup
- In a small sauce pan, whisk together sugar and the orange juice. Cook over low to medium heat for about 3 minutes until the sugar dissolves. Set aside.
Raspberry Lemon Mini Breads
- Preheat oven to 350 degrees Fahrenheit. Butter the loaf pan. Using a small strainer dust the pan with flour so it is well coated. Tap away excess flour. Do not use cooking spray.
- In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
- In a small bowl, mix the milk, lemon juice and vanilla extract.
- In a stand mixer, beat the butter and sugar until fluffy. Add the lemon zest and mix again.
- Add the eggs one at a time and mix thoroughly after each one. Take out of the stand mixer.
- Using a spoon, add half of the flour mixture and half of the liquid mixture. Gently mix together until combined. Add the other half of the flour and the liquid and gently mix again. Pour the raspberry and again mix gently until it is evenly mixed.
- Fill the loaf about 3/4 of the pan. Bake for 30 minutes. After taking out of the oven, let cool for 5 minutes. Brush the top with the simple syrup. Leave in the pan for another 15 minutes.
- After another 15 minutes, take the mini breads out from the pan. Brush the sides with the simple syrup.
Recipe Notes
Adapted From: Mr. Breakfast
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