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Lemon-Raspberry Muffins

  • 1serving

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, C
MineralsNatrium, Fluorine, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 cup granulated sugar

  3. 3 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 1 cup half-and-half

  6. 1/2 cup vegetable oil

  7. 1 teaspoon lemon extract

  8. 2 large eggs

  9. 1 cup red raspberries

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine flour, sugar, baking powder, and salt; mix well.

  2. In a small bowl, combine half-and-half, oil, lemon extract, and eggs; blend well. Add to dry ingredients stirring just until moistened. Carefully fold in red raspberries.

  3. Fill greased or paper cup-lined muffin tins two-thirds full.

  4. Bake in 425°F (220°C) oven for 18 to 20 minutes, or until golden brown. Cool for 5 minutes before removing from muffin tins. Finish cooling on wire rack.

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