Lemon Raspberry Muffins

Wonderful for breakfast or as an after school snack!

Servings:

Makes 12

Nutrition:

Calories 280, Total Fat 12.5g, Saturated Fat 3.5g, Cholesterol 38mg, Sodium 119mg, Total Carbohydrate 39.6g, Dietary Fiber 1.5g, Total Sugars 21.4g, Protein 4g

Recipe

Prep Time/Cook Time:

10 minutes / 23 minutes

Ingredients:
  • 2 Large Eggs
  • 1 Cup Raspberries, fresh or frozen (frozen should be without syrup and should not be thawed)
  • 2 Cups Unbleached Flour
  • 1 Cup Sugar, granulated
  • 3 tsp Baking Powder
  • 1 Cup Half and Half
  • 1/2 Cup Vegetable Oil
  • 1 tsp ADAMS PURE LEMON EXTRACT
  • 1/2 tsp salt
Directions:
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!