Lemon Raspberry Muffins (rich Harper) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Flour,
1 cup: Sugar,
1 tbsp: Baking powder,
1/2 tsp: Salt,
1 cup: Half and half,
1/2 cup: Oil,
1 tsp: Lemon extract,
2 large: Eggs,
1 cup: Raspberries*,
Directions:
Preheat oven to 425 degrees. Line 12 muffin cups with paper baking
cups.
Lightly spoon flour into measuring cup; level off. COmbine flour,
sugar, baking powder, and salt. Mix well.
Combine half and half, oil, lemon extract, and eggs; blend well. Add
to dry ingredients, stirring just until ingredients are moistened.
Carefully fold in raspberries. Fill muffin cups 3/4 full. Bake 19-23
mins, until golden brown. Cool 5 minutes before removing from pans.
*Frozen raspberries can be used unthawed and without syrup
Source from luhu.jp
cups.
Lightly spoon flour into measuring cup; level off. COmbine flour,
sugar, baking powder, and salt. Mix well.
Combine half and half, oil, lemon extract, and eggs; blend well. Add
to dry ingredients, stirring just until ingredients are moistened.
Carefully fold in raspberries. Fill muffin cups 3/4 full. Bake 19-23
mins, until golden brown. Cool 5 minutes before removing from pans.
*Frozen raspberries can be used unthawed and without syrup
Source from luhu.jp