Lemon Raspberry Muffins

Why not make Lemon Raspberry Muffins, it’s easy…and best of all they’re good.  My family enjoys something sweet every now and then.  So make them for Sunday, its one way of doing something special for your family.

Lemon Raspberry Muffins Recipe

Lemon Raspberry Muffins

2 cups flour

1 cup sugar

3 tsp. baking powder

½ tsp. salt

1 cup half-and-half

½ cup oil

1 tsp. lemon extract

2 eggs

1 cup fresh or frozen raspberries without syrup (D0 NOT THAW)

 

Heat oven to 425F.  Line 12 muffin cups with paper baking cups.  Lightly spoon flour into measuring cup.   In large bowl, combine flour, sugar, baking powder and salt; mix well.  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 just until dry ingredients are moistened.  Carefully fold in raspberries.  Divide batter evenly into paper-lined muffin cups.

Bake at 425F. for 18 to 23 minutes or until golden brown.  Cool 5 minutes; remove from pans.

12 muffins

 

(Recipe for Lemon Raspberry Muffins is in Pillsbury Classic Cookbooks, The Best From 50 Years Of Bake-Off Contests, page 78, May 1999 issue)

 

Hope you enjoyed the Lemon Raspberry Muffins, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!