Lemon Raspberry Muffins
63
Lemon Raspberry Muffins recipe
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.
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?
