Tuesday, April 20, 2010

Lemon Raspberry Muffins

Lemon Raspberry Muffins


2 cups flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup half-and-half
1/2 cup oil
1 tsp. lemon extract
2 eggs
1 cup fresh or frozen raspberries without syrup (do not thaw)

1. Heat oven to 425. 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.

2. In small bowl, combine half-and-half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Carefully fold in raspberries. Divide batter evenly into paper-lined muffin cups.

3. Bake 18 to 25 minutes or until golden brown. Cool 5 minutes; remove from pans. 12 muffins

Kitchen Tip:
Quick breads like these muffins become tough if the batter is overmixed. For tender muffins, combine the ingredients with a fork or spoon just until the dry ingredients are moistened.

Make It Special:
For sparkly, sugar-crusted muffins, sprinkle the batter with sugar after filling the muffin cups.

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