There are many recipes for lemon raspberry muffins, but they typically include ingredients such as lemon juice, raspberries, flour, sugar, butter, eggs, and baking powder.
Frozen raspberries should be without syrup and should not be thawed.
~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, combineflour, sugar, baking powder and salt; mix well.
In small bowl, combine half-and-half, oil, Lemon estract and eggs; blendwell.
Add to dry ingredients, stir until ingredients are just moistened.
Carefully fold in raspberries.
Fill prepared muffin cups 3/4ths full.
Bake at 425 degrees F.
18 to 23 minutes or until golden brown.
Cool 5minutes, remove from pans.
HIGH ALTITUDE:Above 3500 feet, decrease baking powder to 2 teaspoonsful.
Ingredients
Directions
Frozen raspberries should be without syrup and should not be thawed.
~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, combineflour, sugar, baking powder and salt; mix well.
In small bowl, combine half-and-half, oil, Lemon estract and eggs; blendwell.
Add to dry ingredients, stir until ingredients are just moistened.
Carefully fold in raspberries.
Fill prepared muffin cups 3/4ths full.
Bake at 425 degrees F.
18 to 23 minutes or until golden brown.
Cool 5minutes, remove from pans.
HIGH ALTITUDE:Above 3500 feet, decrease baking powder to 2 teaspoonsful.
