Lemon-Raspberry Muffins
From Allrecipes (Karen Paumen). Serves 15. Prep 15 min; cook 20 min; ready in 35 mi. 9 ingredients
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon lemon extract
- 1 cup fresh or frozen raspberries
Directions
- Heat the oven to 400°F (200°C) and grease or line 15 muffin cups.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In another bowl, mix the eggs, buttermilk, oil and lemon extract.
- Stir the wet ingredients into the dry just until no streaks of flour remain; the batter should be lumpy.
- Gently fold in the raspberries (if frozen, add them straight from the freezer so they don't bleed).
- Fill the cups about two-thirds full and bake for 18 to 22 minutes, until golden and a toothpick comes out clean.
- Cool for 5 minutes in the pan before turning out onto a rack.
From Allrecipes (Karen Paumen)