Lemon Raspberry Muffins
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
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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