Lemon Raspberry Muffins Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 each: Large Eggs,
1 cup: Fresh/Frozen Raspberries *,
Directions:
* Frozen raspberries should be without syrup and should not be
thawed. ~------------------------------------------------------
~----------------- Heat oven to 425 degrees F. Line 12 muffin cups
with paper baking cups. Lightly spoon flour into measuring cup; level
off. In large bowl, combine flour, sugar, baking powder and salt; mix
well. In small bowl, combine half-and-half, oil, Lemon estract and
eggs; blend well. Add to dry ingredients, stir until ingredients are
just moistened. Carefully fold in raspberries. Fill prepared muffin
cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until
golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above
3500 feet, decrease baking powder to 2 teaspoonsful.
Source from luhu.jp
thawed. ~------------------------------------------------------
~----------------- Heat oven to 425 degrees F. Line 12 muffin cups
with paper baking cups. Lightly spoon flour into measuring cup; level
off. In large bowl, combine flour, sugar, baking powder and salt; mix
well. In small bowl, combine half-and-half, oil, Lemon estract and
eggs; blend well. Add to dry ingredients, stir until ingredients are
just moistened. Carefully fold in raspberries. Fill prepared muffin
cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until
golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above
3500 feet, decrease baking powder to 2 teaspoonsful.
Source from luhu.jp