Lemon Raspberry Muffins

Page 1 of 2

About This Recipe -   Lemon Raspberry Muffins

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 12
  • About This Recipe

    “This is my adopted recipe Feb 2005. These are absolutely delicious!!!!I changed the recipe a bit, I used 1 1/2 teaspoon lemon extract as suggested. I used 1/2 cup of sour cream and 1/2 cup skim milk instead of the half and half.I used 2 cups raspberries and decreased the sugar to 3/4 cup”

    Ingredients

  • 2cupsall-purpose flour
  • 3/4-1cupsugar
  • 3teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 1cuphalf-and-half
  • 1/2 cupvegetable oil
  • 1 1/2 teaspoonslemon extract
  • 2largeeggs
  • 1 -2cupraspberries( Fresh or Frozen, Frozen raspberries should be without syrup and should not be thawed.)
  • Directions

  • Heat oven to 400 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 or sour cream and skim milk, 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 3/4ths full.
  • Bake at 400 degrees F. 20 to 25 minutes or until golden brown.
  • Cool 5 minutes, remove from pans.
  • HIGH ALTITUDE:
  • Above 3500 feet, decrease baking powder to 2 teaspoonful.
  • [mashshare]
     

    You can try find out more about
    Lemon Raspberry Muffins

    JUST USE THIS FORM FOR SEARCH