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Lemon Raspberry Muffins Recipe

  • 4servings

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Source: www.yumyum.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 c Unbleached Flour

  2. 1 c Sugar

  3. 3 ts Baking Powder

  4. 1/2ts Salt

  5. 1 c Half-and-half

  6. 1/2c Vegetable Oil.

  7. 1 ts Lemon Extract

  8. 2 Large Eggs

  9. 1 c Fresh/Frozen Raspberries

Instructions Jump to Ingredients ↑

  1. + Frozen raspberries should be without syrup and should not be thawed.

  2. Heat oven to 425 degrees F.

  3. Line 12 muffin cups with paper baking cups.

  4. Lightly spoon flour into measuring cup; level off.

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

  6. In small bowl, combine half-and-half, oil, Lemon extract and eggs; blend well.

  7. Add to dry ingredients, stir until ingredients are just moistened.

  8. Carefully fold in raspberries.

  9. Fill prepared muffin cups 3/4ths full.

  10. Bake at 425 degrees F.

  11. to 23 minutes or until golden brown.

  12. Cool 5 minutes, remove from pans.

  13. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful.

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