Recipe

Raspberry Lemon Muffins Recipe

Add Step-by-Step Photos	Krumkake / All my dishes 2 months ago 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 t... More Prep:15m Cook:20m Servings:20	Krumkake
	moist fruity citrusy muffins

Coat cleaned, dried

Fruit folded into ba

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pat2me

Ingredients

2 cups flour

1 cup white sugar

1/2 teaspoon salt

1 tablespoon baking powder

1 cup half-and-half

1/2 cup vegetable oil

Juice and zest of 1 lemon

2 eggs

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)

Directions

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.

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Comments

pat2me 2 months ago said:
Oh, Lord! Two of my favorite flavors, separately or together.....thanks for posting!!!!

notyourmomma 2 months ago said:
Lovely recipe, dear. Lovely, I imagine it to be very pretty too. YUM!

crystalwaters 2 months ago said:
These sound absolutely divine ... will be hard to wait for our brief raspberry season for this great recipe, thanx for sharing! :-)