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Lemon Raspberry Muffins Recipe

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This recipe for Lemon Raspberry Muffins, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine McGraw
Added: Sunday, April 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour, 1 c. sugar, 3 t. baking powder, 1/2 t. salt, 2 eggs, 1 c. half & half, 1/2 c. vegetable oil, 1 t. lemon extract, 1 c. fresh or frozen unsweetened raspberries.

Directions:
Directions:
In large bowl, combine dry ingredients. In another bowl, combine the egg, cream, oil & extract. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased muffin cups two-thirds full. Bake at 400 for 18-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Number Of Servings:
Number Of Servings:
16 muffins
Personal Notes:
Personal Notes:
If using frozen raspberries, do not thaw before adding to batter.
Blueberries can be substituted for raspberries.

 

 

 

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