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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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A new muffin recipe from a friend's church school cookbook. I LOVE lemon, and the addition of raspberries sounded perfect to me. I made a batch this weekend, and they definitely did not disappoint - tart raspberries and lemon juice, combined with the sweet batter. Read more ...they are delicious. You get a nice crunch from the top of the muffin when you bite into it, then the moist raspberries - they are not overly sweet, and the combination is perfect for a light, refreshing citrus/berry muffin...this one is a keeper for me! Ingredients:
2 cups flour |
1 cup white sugar |
1/2 teaspoon salt |
1 tablespoon baking powder |
1 cup half-and-half |
1/2 cup vegetable oil |
juice and zest of 1 lemon |
2 eggs |
1 cup fresh raspberries, washed, dried well, and coated in a bit of flour (it helps prevent the fruit from sinking to the bottom when baking - just be sure to shake the excess flour off the raspberries...this is done easiest by putting them in a wire colander and gently shaking it back and forth to remove the excess) |
Directions:
1. Mix flour, sugar, salt and baking powder in a large bowl.
2. In another bowl, whisk together the half-and-half, oil, juice, zest and eggs.
3. Stir half-and-half mixture into the flour mixture, stirring until well moistened, but do not over-stir the batter!
4. Gently fold in the raspberries.
5. Spoon batter into greased muffin tins, filling each tin 3/4 full (I got 20 regular size muffins)
6. Bake 400 degres for 18 to 22 minutes, until tops of muffins spring back when poked.
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