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Recipes
Lemon Raspberry Muffins Print Version
Serves: 12
Notes: Wonderful for breakfast or as an after school snack!
  • 2 Cups Unbleached Flour
  • 1 Cup Sugar, granulated
  • 3 tsp Baking Powder
  • 1/2 tsp ADAMS SALT
  • 1 Cup Half and Half
  • 1/2 Cup Vegetable Oil
  • 1 tsp ADAMS PURE LEMON EXTRACT
  • 2 Large Eggs
  • 1 Cup Raspberries, fresh or frozen (frozen should be without syrup and should not be thawed)
Heat oven to 425 degrees. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. 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, stirring until just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4 full. Bake at 425 degrees 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. Enjoy!

photo
lemon raspberry muffins

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Ingredients

Pure Lemon Extract - 1.5 FL OZ Bottle