Lemon raspberry muffins (rich harper)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | cup | Sugar |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Half and half |
| ½ | cup | Oil |
| 1 | teaspoon | Lemon extract |
| 2 | larges | Eggs |
| 1 | cup | Raspberries* |
Directions
Preheat oven to 425 degrees. Line 12 muffin cups with paper baking cups.
Lightly spoon flour into measuring cup; level off. COmbine flour, sugar, baking powder, and salt. Mix well.
Combine half and half, oil, lemon extract, and eggs; blend well. Add to dry ingredients, stirring just until ingredients are moistened.
Carefully fold in raspberries. Fill muffin cups ¾ full. Bake 19-23 mins, until golden brown. Cool 5 minutes before removing from pans.
*Frozen raspberries can be used unthawed and without syrup From: Sandee Eveland Date: 08-02-95 (17:21) (19) (E)Cooking