I have more raspberries that I can eat, hence the hunt for a recipe. These are good and pretty easy to make. Enjoy!
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup half-and-half cream
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen unsweetened raspberries
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.
Fill greased jumbo muffin cups two-thirds full. Bake at 400 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 jumbo muffins.
Sixteen regular-size muffin cups may be used; bake for 18-20 minutes. If using frozen raspberries, do not thaw before adding to batter.
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup half-and-half cream
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen unsweetened raspberries
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.
Fill greased jumbo muffin cups two-thirds full. Bake at 400 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 jumbo muffins.
Sixteen regular-size muffin cups may be used; bake for 18-20 minutes. If using frozen raspberries, do not thaw before adding to batter.
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