Lemon Raspberry Muffins
Lemon Raspberry Muffins recipe
unbleached all-purpose flour
light cream (half&half)
fresh or froen (if frozen, unthawed, without syrup)
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.