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Raspberry Lemon Muffins Recipe

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

Contributor:  
Contributor:  
Ginny Medlen
Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 eggs, well beaten
1 cup (or 8 oz) lemon yogurt
1/4 cup butter, melted and cooled
1 tsp lemon rind
1 tsp vanilla
1 1/2 cups fresh or frozen raspberries

Directions:
Directions:
Combine the flour, sugar, baking powder, salt, and baking soda. In separate bowl, combine eggs, yogurt, butter, lemon rind, and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper lined muffin tins 3/4 full. Bake at 400 for 18-20 minutes.

Personal Notes:
Personal Notes:
These are good for breakfast. We take them with us sometimes when we go camping.

 

 

 

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