Categories: Breakfast, Muffins, Raspberries
Ingredients
- 2 cups all-purpose flour
- 3/4-1 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup half-and-half
- 1/2 cup vegetable oil
- 1 1/2 teaspoons lemon extract
- 2 large eggs
- 1 -2 cup raspberries (Fresh or Frozen, Frozen raspberries should be without syrup and should not be thawed.)
Directions
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Heat oven to 400 degrees F.
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Line 12 muffin cups with paper baking cups.
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Lightly spoon flour into measuring cup; level off.
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In large bowl, combine flour, sugar, baking powder and salt; mix well.
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In small bowl, combine half-and-half or sour cream and skim milk, oil, Lemon extract and eggs; blend well.
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Add to dry ingredients, stir until ingredients are just moistened.
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Carefully fold in raspberries.
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Fill prepared muffin cups 3/4ths full.
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Bake at 400 degrees F. 20 to 25 minutes or until golden brown.
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Cool 5 minutes, remove from pans.
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HIGH ALTITUDE:
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Above 3500 feet, decrease baking powder to 2 teaspoonful.