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Lemon Raspberry Muffins |
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Serves: 12 Print this RecipeServing Size: 1 muffin Stephanie Luetkehans - Chicago, Illinois Bake-Off® Contest 33, 1988 Prize Winner "After buying and eating dozens of bakery muffins, I decided to make my own," said the finalist who created these prize-winning muffins. They are so rich and flavorful that they can easily be served for dessert. 2 cups all-purpose flour 1 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 cup half-and-half 1/2 cup oil 1 teaspoon lemon extract 2 eggs 1 cup fresh or frozen raspberries without syrup (do not thaw) Heat oven to 425°F. Line 12 muffin cups with paper baking cups. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir just until ingredients are moistened. Carefully fold in raspberries. Divide batter evenly into paper-lined muffin cups. Bake at 425°F. for 18 to 23 minutes or until golden brown. Cool 5. minutes; remove from pans. HIGH ALTITUDE - Above 3,500 feet: Line 16 muffin cups with paper baking cups. Decrease baking powder to 2 teaspoons. Bake as directed above. Yield: 16 muffins. Nutrition Per Serving (1 muffin): Calories 260; Protein 4g; Carbohydrate 35g; Fat 12g; Sodium 230mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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