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

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