Title: Lemon Raspberry Muffins
Categories: Muffins, Breads, Desserts
Yield: 4 servings
2 c Unbleached flour
3 t Baking powder
1 c Half-and-half
1 t Lemon extract
1 c Fresh/frozen raspberries *
1 c Sugar
1/2 t Salt
1/2 c Vegetable oil.
2 ea Large eggs
* Frozen raspberries should be without syrup and should not be
thawed.
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~--- 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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