These muffins are super easy and delicious, so I thought I'd share the recipe!
2 cups flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup half-and-half
1/2 cup vegetable oil
1 tsp lemon extract
2 eggs
1 cup fresh or frozen raspberries without syrup (do not thaw)
Heat oven to 425. Place paper baking cups in your muffin tin (makes 12).
In a large bowl, mix flour, sugar, baking powder, and salt. In small bowl, mix half-and-half, oil, lemon extract, and eggs. Add to dry ingredients; stir just until moistened. Carefully fold in raspberries. Divide batter evenly among muffin cups. Bake 18-23 min. or until golden brown. Enjoy!
Tuesday, March 30, 2010
Monday, March 29, 2010
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