Lemon raspberry muffins

Lemon raspberry muffins

Ingredients/Components

• eggs - 2 item
• salt - 1/2 tsp
• baking powder - 3 tsp
• lemon extract - 1 tsp
• cup vegetable oil - 1/2 item
• cup sugar - 1 item
• cups all purpose flour - 2 item
• cup half-and-half - 1 item
• 1-2 cups fresh or frozen raspberries without syrup do not thaw

How to make lemon raspberry muffins:

Heat oven to 425 degrees. Line 16 muffin cups with paper baking cups. In large bowl, combine flour, sugar, baking powder and salt. Mix well. In small bowl, combine half-and-half, oil, lemon extract and eggs. Blend well. Add dry ingredients. Stir just until ingredients are moistened. Carefully fold in raspberries. Fill muffin cups 3/4 full. Bake at 425 degrees for 18-23 minutes, or until golden brown.

Recipe categories: Breads, Quick breads, Muffins.