Lemon raspberry muffins *** mm
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Lemon raspberry muffins *** mm
  Lemon    Muffins  
Last updated 6/12/2012 1:22:03 AM. Recipe ID 54521. Report a problem with this recipe.
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      Title: Lemon raspberry muffins *** mm
 Categories: Muffins, Breads, Desserts
      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 thawed.
  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 54521 (Apr 03, 2005)

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