Lemon Raspberry Muffins Recipe
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Lemon Raspberry Muffins

2 c Unbleached Flour

1 c Sugar

3 ts Baking Powder

1/2 ts Salt

1 c Half-and-half

1/2 c Vegetable Oil.

1 ts Lemon Extract

2 ea Large Eggs

1 c Fresh Raspberries

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 3/4ths full.

Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool for 5 minutes before removing from pans

AUTHOR: Darlene


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