Lemon Raspberry Muffins - cooking recipe
Ingredients
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2 cups all purpose flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup half-and-half
1/2 cup vegetable oil
1 tsp. lemon extract
2 eggs
1-2 cups fresh or frozen raspberries without syrup (do not thaw)
Preparation
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Heat oven to 425 degrees.
Line 16 muffin cups with paper baking cups.
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 dry ingredients.
Stir just until ingredients are moistened.
Carefully fold in raspberries.
Fill muffin cups 3/4 full.
Bake at 425 degrees for 18-23 minutes, or until golden brown.
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