Title: Lemon Raspberry Muffins
Categories: Bread Dessert
Yield: 4 Servings
| 2 | c | Unbleached flour |
| 3 | ts | Baking powder |
| 1 | c | Half-and-half |
| 1 | ts | Lemon extract |
| 1 | c | Fresh/frozen raspberries * |
| 1 | c | Sugar |
| 1/2 | ts | Salt |
| 1/2 | c | Vegetable oil. |
| 2 | | Large eggs |
* Frozen raspberries should be without syrup and should not be thawed.
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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.