Lemon raspberry muffins
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Lemon raspberry muffins
  Lemon    Muffins    Breakfast  
Last updated 6/12/2012 12:43:41 AM. Recipe ID 2887. Report a problem with this recipe.
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      Title: Lemon raspberry muffins
 Categories: Muffins, Breakfast
      Yield: 4 Servings
      2 c  Unbleached Flour
      1 c  Sugar
      3 ts Baking Powder
    1/2 ts Salt
      1 c  Half-and-half
    1/2 c  Vegetable Oil.
      1 ts Lemon Extract
      2 ea Large Eggs
      1 c  Fresh/Frozen Raspberries *
  *  Frozen raspberries should be without syrup and should not be
  ~-- Heat oven to 425 degrees F.  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 estract and eggs;
  blend well. Add to dry ingredients, stir until ingredients are just
  moistened. Carefully fold in raspberries.  Fill prepared muffin cups
  3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden
  brown.  Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500
  feet, decrease baking powder to 2 teaspoonsful.

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Recipe ID 2887 (Apr 03, 2005)

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