I started posting muffin recipes on a few weeks back on Saturdays, because I wanted to give people an easy & fast meal for Sunday breakfast/brunch. Family meals are really important. These days it is difficult enough to find time together. We have crazy schedules and a lot of demands on our time. Sunday might be the perfect day to correct that . And breakfast or brunch is great, because you can catch family before they get out!
I have been posting other people’s muffin recipes. I realize that I have some great ones myself. So today, you are getting Lemon Raspberry. I found this recipe a while back in a magazine called Bread Bonanza. You know the ones in the check out aisle at the grocery store? It’s a great recipe!
2 cups all purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half and half(see note)
1/2 cup canola oil
1 tablespoon lemon juice(see note)
1 cup fresh or frozen raspberries(see note)
In a large bowl, combine the floor, sugar, baking powder, and salt.
In another bowl, combine the eggs, half and half, oil, and lemon juice.
Stir into dry ingredients just until moistened. Fold in raspberries.
Fill greased muffin cups two thirds full.
Bake at 400 degrees for 22 to 25 minutes, or until a toothpick comes out clean.
Cool for 5 minutes before removing from the pan to a wire rack. Serve warm.
This will give you about a dozen muffins.
- I use fat free half and half. Hey! You have to cut the cholesterol and calories somewhere. This will not hurt at all.
- I use lemon juice, but you can use 1 teaspoon of lemon extract if you have it.
- I only buy raspberries of they are on sale. Then I freeze them. If you don’t have raspberries though, you can use frozen blueberries.