Yield: 4 servings
Measure | Ingredient |
---|---|
2 cups | Unbleached Flour |
1 cup | Sugar |
3 teaspoons | Baking Powder |
½ teaspoon | Salt |
1 cup | Half-and-half |
½ cup | Vegetable Oil. |
1 teaspoon | Lemon Extract |
2 eaches | Large Eggs |
1 cup | 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.