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 3/4ths full. Bake at 400°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.
Author's Comments
These are absolutely delicious!!!! I changed the recipe a bit, I used 1-1/2 teaspoon lemon extract. 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.
Instructions
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 3/4ths full. Bake at 400°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.
Author's Comments
These are absolutely delicious!!!! I changed the recipe a bit, I used 1-1/2 teaspoon lemon extract. 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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