Lemon-Raspberry Muffins

Name: Lemon-Raspberry Muffins
Ingredients: 2 c. flour; 1 c. sugar; 1 Tbsp. baking powder; 1/2 tsp. salt; 2 eggs, lightly beaten; 1 c. buttermilk; 1/2 c. vegetable oil; 1 tsp. lemon extract; 1 c. fresh or frozen raspberries

9 ingredients

5 steps

Ingredients

2 c. flour
1 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1 c. buttermilk
1/2 c. vegetable oil
1 tsp. lemon extract
1 c. fresh or frozen raspberries

Directions

1

In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon extract. Stir into flour mixture just until moistened.
2

Fold in raspberries.
3

Fill greased or paper-lined muffin cups two-thirds full.
4

Bake at 400° for 20 to 22 minutes or until center of muffin springs back when lightly touched.
5

Yields 15 muffins.