Lemon Raspberry Muffins

Recipe Ingredients

2 cups	125g / 4.4oz	Unbleached flour
1/2 cup	118ml	Vegetable oil.
1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Lemon extract
3 teaspoons	15ml	Baking powder
2 teaspoons	10ml	Eggs (large)
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Fresh/frozen raspberries *
1 cup	237ml	Half-and-half

Recipe Instructions

* Frozen raspberries should be without syrup and should not be thawed.

Heat oven to 425F.

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, 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 425F. 18 to 23 minutes or until golden brown.

Cool 5 minutes, remove from pans.

HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoons.

Source:
Cooking Light, June 1994, page 100

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