Lemon raspberry muffins

Lemon raspberry muffins

Ingredients/Components

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

How to make lemon raspberry muffins:

Preheat oven to 425°. Combine flour, sugar, baking powder and salt; mix well. In small bowl, combine oil, half and half, lemon extract and eggs; mix well. Add to dry ingredients and stir. Fold in raspberries and fill muffin cups 3/4 full. Bake at 425° for 18 to 23 minutes (21 minutes works best for me). Makes 14 to 17 muffins.

Recipe categories: Breads, Quick breads, Muffins.