Raspberry Lemon Muffins II

By Addie

These are my all-time favorite muffins, and I have a hard time eating just one. With their pretty color ans tangy flavor, they're delectable. Serve them with brunch or as a tasty snack.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup half-and-half cream
• 1/2 cup canola oil
• 1 teaspoon lemon extract
• 1 1/2 cups fresh or frozen raspberries

Preparation

Step 1

In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries.

Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown. Yield: 18 servings.


REVIEWS:

Quick and easy. Next time I would add some lemon zest too, as the lemon extract doesn't add much flavor

I have made these many times over the years. I love the lemon and raspberry together. They are always a hit when I take them to work. They sure go fast!

I used half the sugar, substituted applesauce for the oil, substituted a little bit of the flour with whole wheat flour, and didn't have half and half on hand, so I used melted butter and whole milk. They turned out great, my kids loved them!

I made half a batch of these for after dinner. I think that they're more of a breakfast muffin, but great flavour.