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Lemon Raspberry Muffins

 
63

Lemon Raspberry Muffins recipe

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

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)

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.

 

* 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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