Raspberry Lemon Muffins
From krumkake 17 years ago
- 20 minutes to make
- Serves 20
A new muffin recipe from a friend's church school cookbook. I LOVE lemon, and the addition of raspberries sounded perfect to me. I made a batch this weekend, and they definitely did not disappoint - tart raspberries and lemon juice, combined with the sweet batter. Read more ..they are delicious. You get a nice crunch from the top of the muffin when you bite into it, then the moist raspberries - they are not overly sweet, and the combination is perfect for a light, refreshing citrus/berry muffin...this one is a keeper for me! See less
Ingredients
- 2 cups flour shopping list
- 1 cup white sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon baking powder shopping list
- 1 cup half-and-half shopping list
- 1/2 cup vegetable oil shopping list
- juice and zest of 1 lemon shopping list
- 2 eggs shopping list
- 1 cup fresh raspberries, washed, dried well, and coated in a bit of flour (it helps prevent the fruit from sinking to the bottom when baking - just be sure to shake the excess flour off the raspberries...this is done easiest by putting them in a wire colander and gently shaking it back and forth to remove the excess) shopping list
How to make it
- Mix flour, sugar, salt and baking powder in a large bowl.
- In another bowl, whisk together the half-and-half, oil, juice, zest and eggs.
- Stir half-and-half mixture into the flour mixture, stirring until well moistened, but do not over-stir the batter!
- Gently fold in the raspberries.
- Spoon batter into greased muffin tins, filling each tin 3/4 full (I got 20 regular size muffins)
- Bake 400 degres for 18 to 22 minutes, until tops of muffins spring back when poked.
Coat cleaned, dried fruit in flour and shake off excess
Close
Fruit folded into batter
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The Rating
Reviewed by 4 people-
Oh, Lord! Two of my favorite flavors, separately or together.....thanks for posting!!!!
pat2me
in Nashua loved it
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This tastes great! And very easy to make.
This recipe was probably a Bundt cake or loaf recipe originally. Since I did not have a 20 cup muffin tin I made this in a Bundt pan and baked it at 350f for 35 minutes and it was perfect. I used frozen...more
Cosmicmother
in Western loved it
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