Watch out or you’ll eat the whole batch.
Raspberry Lemon Muffins
Ingredients
- 1½ cups ALL PURPOSE FLOUR
- ½ cup WHOLE WHEAT FLOUR
- 2 EGGS
- ½ cup OIL
- 1 cup SUGAR
- ½ teaspoon salt
- 3 teaspoons BAKING POWDER
- 1 teaspoon LEMON EXTRACT
- 1 cup HALF-AND-HALF
- 1 cup FRESH RASPBERRIES or FROZEN without syrup & do not thaw
Instructions
- ) In large mixing bowl combine dry ingredients flour, baking powder, sugar and salt
- ) In small mixing bowl whisk together oil, eggs, half-and-half, lemon extract
- ) Add to dry ingredients, stir until just moisten
- ) Fold in raspberries carefully
- ) Fill muffin cups ¾ full
- ) Bake @ 375 degrees 20-25 minutes until brown Test centers with toothpick. Cool 5 min & remove from pan
- ) Makes approx 16 muffins