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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is my adopted recipe Feb 2005. These are absolutely delicious!!!!I changed the recipe a bit, I used 1 1/2 teaspoon lemon extract as suggested. I used 1/2 cup of sour cream and 1/2 cup skim milk instead of the half and half. I used 2 cups raspberries and decreased the sugar to 3/4 cup Ingredients:
2 cups all-purpose flour |
3/4-1 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 cup half-and-half |
1/2 cup vegetable oil |
1 1/2 teaspoons lemon extract |
2 large eggs |
1 -2 cup raspberries (fresh or frozen, frozen raspberries should be without syrup and should not be thawed.) |
Directions:
1. Heat oven to 400 degrees F.
2. Line 12 muffin cups with paper baking cups.
3. Lightly spoon flour into measuring cup; level off.
4. In large bowl, combine flour, sugar, baking powder and salt; mix well.
5. In small bowl, combine half-and-half or sour cream and skim milk, oil, Lemon extract and eggs; blend well.
6. Add to dry ingredients, stir until ingredients are just moistened.
7. Carefully fold in raspberries.
8. Fill prepared muffin cups 3/4ths full.
9. Bake at 400 degrees F. 20 to 25 minutes or until golden brown.
10. Cool 5 minutes, remove from pans.
11. HIGH ALTITUDE:
12. Above 3500 feet, decrease baking powder to 2 teaspoonful.
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