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Lemon Raspberry Muffins Recipe

Makes 12 muffins

Ingredients:

  • 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 large eggs
  • 1 cup fresh/frozen raspberries (if frozen, should be without syrup and should not be thawed)


Instructions:

1. Heat oven to 425 degrees. Line 12 muffin cups with paper baking cups.
2. Lightly spoon flour into measuring cup; level off.
3. In large bowl, combine flour, sugar, baking powder and salt; mix well.
4. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well.
5. Add to dry ingredients, stir until ingredients are just moistened.
6. Carefully fold in raspberries.
7. Fill prepared muffin cups 3/4ths full.
8. Bake at 425 degrees F 18 to 23 minutes or until golden brown.
9. Cool 5 minutes, remove from pans.



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Main Ingredient:Fruit / Lemon
Fruit / Berry / Raspberry
Course:Dessert
Snacks
Breakfast
Cuisine:American
Preparation Method:Baking
Dish:Muffins
Bread
Difficulty:Easy

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