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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 15 |
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My family celebrates Christmas and Easter with a really big brunch. It's getting harder and harder to find new recipes, so I made this one up. My family loves berry muffins, and these rate among our favorites. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 eggs, lightly beaten |
1 cup buttermilk |
1/2 cup vegetable oil |
1 teaspoon lemon extract |
1 cup fresh or frozen raspberries |
Directions:
1. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon extract. Stir into flour mixture just until moistened. Fold in raspberries.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until center of muffin springs back when lightly touched. Yield: 15 muffins.
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