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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
:15 |
Total Time: |
:35 |
Ingredients: |
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2 cups all-purpose flour
3/4 to 1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup half-and-half
1/2 cup vegetable oil
1-1/2 tsp. lemon extract
2 lg. eggs
1 to 2 cup raspberries *
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Directions:
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Heat oven to 400°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 3/4 full. Bake at 400°F for 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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Comments from dorel
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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
* Fresh or frozen. Frozen raspberries should be without syrup and should not be thawed.
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