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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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These are my all-time favorite muffins, and I have a hard time eating just one. With their pretty color ans tangy flavor, they're delectable. Serve them with brunch or as a tasty snack. 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 half-and-half cream |
1/2 cup canola oil |
1 teaspoon lemon extract |
1-1/2 cups fresh or frozen raspberries |
Directions:
1. In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries.
2. Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown. Yield: 18 servings.
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