LEMON RASPBERRY MUFFINS
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
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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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Spencer Wesley
[email protected]I'm not sure what I did wrong, but my muffins came out flat and dense.
Ti
[email protected]These muffins were a bit too sweet for my taste, but I still enjoyed them.
Bisharat Hussain Kubar
[email protected]These muffins are the perfect treat for any occasion. They're easy to make and always a crowd-pleaser.
Palesa Mogapi
[email protected]I've never made muffins before, but these were so easy to make and they turned out perfect!
Aaron Maes
[email protected]These muffins were delicious! I loved the combination of lemon and raspberry.
tom kennedy
[email protected]These muffins were a bit dry, but they were still tasty. I think I'll add a little more butter next time.
Yanel
[email protected]I'm not a big fan of muffins, but these were really good. I'll definitely be making them again.
Since Then
[email protected]These muffins were the perfect way to start my day. They were light and fluffy, with just the right amount of sweetness.
uwimana deborah
[email protected]I made these muffins for a bake sale and they were a huge success. Everyone loved them!
gobinda nepal
[email protected]The muffins were a little too tart for my liking, but I added a little extra sugar and they were perfect.
tango
[email protected]These muffins were so good, I ate three of them in one sitting.
Ovi Sajjad
[email protected]I've made these muffins several times now, and they're always a hit. They're the perfect grab-and-go breakfast or snack.
The Marketimg Team
[email protected]These muffins were a great way to use up some leftover lemons and raspberries. They were quick and easy to make, and they were delicious.
Samtarts Visuals
[email protected]I'm not sure what I did wrong, but my muffins came out dry and crumbly.
mox tuari
[email protected]I had to make a few substitutions (I didn't have any raspberries), but the muffins still turned out great.
Ann Wairimu
[email protected]These muffins were a bit too sweet for my taste, but they were still good.
Justin Volmer
[email protected]I'm not a huge fan of lemon, but these muffins were surprisingly good. The raspberry flavor really balanced out the lemon.
KIM MALAK
[email protected]The muffins were easy to make and turned out perfect. I will definitely be making them again.
Abeer 901
[email protected]I made these muffins for my friends and they were gone in minutes! Everyone loved them.
Charlie Morrison
[email protected]These muffins were a hit! They were moist and flavorful, with just the right amount of sweetness. I loved the combination of lemon and raspberry.