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These are my favorite muffins because they can be made with blueberries instead of raspberries with the same delicious results. Friends often request the recipe.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 each) equals 400 calories, 18 g fat (4 g saturated fat), 68 mg cholesterol, 329 mg sodium, 52 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Lemon Raspberry Jumbo Muffins in Best of Country Breads , p13
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Aug. 09, 2010 by glitterchatter
Fabulous lemon taste but not overpowering. Perfect for raspberries or blueberries. It's one of my top five muffin recipes.
Reviewed on Jul. 04, 2010 by butterfly3gayle
Love these muffins! Have made them many times since we have a huge red raspberry patch. Just enough lemon, not overpowering. I've used milk in place of the half and half when I didn't have any...still good.
Reviewed on Jan. 15, 2010 by KambrieNY
Just printed this recipe....Will try them this weekend and let everyone know how they were. they sound wonderful!!! Thank you.
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