2 cup unbleached flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup half-and-half
1/2 cup vegetable oil.
1 tsp lemon extract
2 each large eggs
1 cup fresh/frozen raspberries *
A Recipe for
Lemon Raspberry Muffins *** Mm
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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.
Serves: 4
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