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Lemon Raspberry Muffins


Lemon Raspberry Muffins recipe













Trans-fat Free, Good source of fiber


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)


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 79343% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 357mg 15%
Total Carbohydrate 35g 35%
Dietary Fiber 4g 15%
Sugars g
Protein 24g
Vitamin A 7% Vitamin C 14%
Calcium 16% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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