Side Pannel
Lemon Raspberry Muffins
Lemon Raspberry Muffins
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Desserts, Quick Breads
Ingredients List
- 2 c Unbleached Flour
- 3 ts Baking Powder
- 1 c Half-and-half
- 1 ts Lemon Extract
- 1 c Fresh/Frozen Raspberries *
- 1 c Sugar
- 1/2 ts Salt
- 1/2 c Vegetable Oil.
- 2 Large Eggs
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, 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.
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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