Once a week on Sunday mornings, I get up and cook a big breakfast for my family. My Mom started that tradition years ago when we were little, and it’s something I’ve carried on doing for my family! Some weeks I make big stacks of pancakes, and other weeks I spoil my family with the works: biscuits and gravy, omelets, bacon, and fried potatoes! Though not exactly figure-friendly, it definitely satisfies the growing boys in my house!
But most weeks I keep Sunday breakfast light and simple, with homemade muffins and fresh fruit. Muffins are so quick and easy to whip up, and there’s nothing like breaking open a steamy, fresh-baked muffin! I shared these Lemon Raspberry Muffins here awhile back, but I’ve recently made a few changes to the recipe to make them even more lemony and delicious! So I thought I would re-photograph them (since I’ve come a long way with my photography skills!) and share the new recipe with you!
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