Ingredients Jump to Instructions ↓

  1. 2 cup(s) all-purpose flour

  2. 1 cup(s) sugar

  3. 3 teaspoon(s) baking powder

  4. 1/2 teaspoon(s) salt

  5. 2 eggs

  6. 1 cup(s) half-and-half cream

  7. 1/2 cup(s) vegetable oil

  8. 1 teaspoon(s) lemon extract

  9. 1 cup(s) fresh or frozen unsweetened raspberries or blueberries

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, cream, oil and extract. Stir into dry ingredients just luntil moistened. Fol in berries.

  2. Fill greased jumbo muffin cups two-thirds full. Bake at 400* for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

  3. NOTE: If using frozen berries, do not thaw before adding to the batter. Sixteen regular-size muffin cups may be used; bake for 18-20 minutes.


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