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Lemon Raspberry muffins
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2 cups flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup half and half
1/2 cup oil
1 tsp. lemon extract
2 eggs
1 cup fresh or frozen raspberries without syrup (do not thaw)
Preheat oven to 425 degrees.
In a large bowl, combine flour, sugar, baking powder and salt. Mix well. In a small bowl, combine half and half, oil, lemon extract and eggs, blend well. Add to dry ingredients. Stir just until moistened. Gently fold in raspberries. Bake for 18-23 minutes.
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