Taste of Home
Lemon Raspberry Jumbo Muffins
TOTAL TIME: Prep: 10 min. Bake: 25 min.
YIELD: 8 jumbo muffins.
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.
Ingredients
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2 cups all-purpose flour
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1 cup sugar
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3 teaspoons baking powder
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1/2 teaspoon salt
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2 eggs
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1 cup half-and-half cream
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1/2 cup canola oil
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1 teaspoon lemon extract
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1 cup fresh or frozen unsweetened raspberries
Directions
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1.
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.
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2.
Fill greased jumbo muffin cups two-thirds full. Bake at 400° 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.
Nutrition Facts
1 each: 400 calories, 18g fat (4g saturated fat), 68mg cholesterol, 329mg sodium, 52g carbohydrate (27g sugars, 2g fiber), 6g protein.
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