Lemon Raspberry Muffins


2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup half-and-half cream
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen unsweetened raspberries


In a large bowl, combine the flour, sugar, baking powder, and salt.  In another bowl, combine the eggs, cream, oil, and lemon extract.  Stir into dry ingredients just until moistened.  Fold in raspberries.  Fill greased muffin cups two-thirds full.  Bake at 400 degrees for 20 minutes or until a toothpick comes out clean.  Cool for five minutes before removing from pan to a wire rack.  Serve warm.  Yields 16 muffins.


These muffins can also be made with blueberries instead of raspberries.  Great for a special breakfast treat!

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