Lemon Raspberry Muffins
photo by Dorel
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
12
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
- Heat oven to 400 degrees F.
- 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.
- In small bowl, combine half-and-half or sour cream and skim milk, oil, Lemon extract and eggs; blend well.
- Add to dry ingredients, stir until ingredients are just moistened.
- Carefully fold in raspberries.
- Fill prepared muffin cups 3/4ths full.
- Bake at 400 degrees F. 20 to 25 minutes or until golden brown.
- Cool 5 minutes, remove from pans.
-
HIGH ALTITUDE:
- Above 3500 feet, decrease baking powder to 2 teaspoonful.
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Reviews
-
These are wonderful! I have been making this same exact recipe for years and it is a family favorite. I have successfully substituted yogurt, buttermilk or milk for the half-n-half in this, depending upon what I had on hand at the time. I always keep a bag of frozen raspberries in the freezer specifically to make these muffins.
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Tweaks
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I enjoyed these muffins and was able to successfully make them with just a couple of dietary changes for DH's lactose intolerance. I didn't have lemon extract so I didn't replace that at all. I used a soy sour cream and 2% milk and found the recipe to be WAY to thick, which may be because soy sour cream is thicker than real so I added about 1/2 cup extra milk. Tasty overall. I added only 3/4c sugar and found them to be sweet enough and added 2 cups raspberries. I'll make these again. Updated June 22/09: Now rated 5 stars. I used 1/2 cup lactose free milk and 1/2 cup water. Instead of the lemon extract I used the juice of 1/2 lemon and added the zest as well. Still super tasty.
RECIPE SUBMITTED BY
<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>