LEMON RASPBERRY JUMBO MUFFINS
These are my favorite muffins because they can be made with blueberries instead of raspberries with the same delicious results. Friends often request the recipe.
Provided by Taste of Home
Time 35m
Yield 8 jumbo muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 400 calories, Fat 18g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 329mg sodium, Carbohydrate 52g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
kaman bist
[email protected]These muffins are so moist and flavorful. I highly recommend them!
Leni Pill
[email protected]I love the lemon and raspberry flavors in these muffins. They're the perfect combination.
Jan Bhadar
[email protected]These muffins are so delicious and easy to make. I'll definitely be making them again.
Julia Pulitala
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect muffin for any occasion.
Sharjeel Babar
[email protected]These muffins are a great way to get your kids to eat fruit. My kids love the sweet and tangy flavor of these muffins.
kashi tabahi
[email protected]I'm not a big fan of raspberries, but I loved these muffins. The lemon flavor really shines through.
Sk Arif
[email protected]These muffins are a great way to use up leftover egg whites. I always have a few extra egg whites in the fridge and these muffins are a great way to use them up.
puspadeep Chaudhary
[email protected]I love the jumbo size of these muffins! They're perfect for a grab-and-go breakfast.
nenga mafioso
[email protected]These muffins are a great way to start the day. They're light and fluffy, with just the right amount of sweetness.
Lovelu Shak
[email protected]I love that these muffins are made with whole wheat flour. It gives them a healthy boost.
Ali raza official
[email protected]These muffins are so easy to make, even my kids can help. They're a great way to get them involved in the kitchen.
Alacahew shitahun
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and flavorful as the regular version.
Tshokolo paraffin
[email protected]I used frozen raspberries in these muffins and they worked perfectly. I didn't even have to thaw them first.
Adama Beyai
[email protected]These muffins are a great way to use up leftover raspberries. I also added a handful of blueberries and they turned out great!
John Fehr
[email protected]I'm not a huge fan of lemon desserts, but these muffins were surprisingly good. The raspberry flavor really shines through.
Ana Cookie
[email protected]I made these muffins for my kids' school bake sale and they were a huge success! They sold out in minutes.
Jasim Khan
[email protected]I love the jumbo size of these muffins! They're perfect for a quick breakfast or snack.
Ivetka
[email protected]These muffins are delicious! The lemon and raspberry flavors are perfectly balanced.
Olebogeng Bennett
[email protected]I've made these muffins several times now and they always turn out perfect. They're so easy to make and they're always a crowd-pleaser.
Prince Atafah
[email protected]These muffins were a hit at my last brunch party! Everyone loved the combination of lemon and raspberry. They were so moist and flavorful.