Lemon Raspberry Muffins
Lemon Raspberry Muffins recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
unbleached all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
light cream (half&half)
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| 2 | large |
eggs
|
|
| 1 | cups |
raspberries
fresh or froen (if frozen, unthawed, without syrup) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
light cream (half&half)
|
|
| 118 | ml |
vegetable oil
|
|
| 5 | ml |
lemon extract
|
*
|
| 2 | large |
eggs
|
|
| 237 | ml |
raspberries
fresh or froen (if frozen, unthawed, without syrup) |
|
Directions
Heat oven to 425 degrees F.
Line 12 muffin cups with paper baking cups.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar, baking powder and salt; mix well.
In small bowl, combine half-and-half, oil, lemon extract and eggs; blend well.
Add to dry ingredients, stir until ingredients are just moistened.
Carefully fold in raspberries.
Fill prepared muffin cups ¾ full.
Bake at 425 degrees F. 18 to 23 minutes or until golden brown.
Cool 5 minutes, remove from pans.
HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful.
