Lemon Raspberry Muffins

23.03.2009 | Author: Cook | Posted in 110 recipes
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Lemon Raspberry Muffins


Servings: 4
Ingredients: 

  • 2 c  Unbleached Flour
    • 

  • 1 c  Sugar
    • 

  • 3 t  Baking Powder
    • 

  • 1/2 t  Salt
    • 

  • 1 c  Half-and-half
    • 

  • 1/2 c  Vegetable Oil.
    • 

  • 1 t  Lemon Extract
    • 

  • 2 ea Large Eggs
    • 

  • 1 c  Fresh/Frozen Raspberries *
    •

* 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,
combine flour, sugar, baking powder and salt; mix well.
In small bowl, combine half-and-half, oil, Lemon
estract 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 5 minutes, remove from pans.
HIGH ALTITUDE:
Above 3500 feet, decrease baking powder to 2
teaspoonsful.

—–





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