My family celebrates Christmas and Easter with a really big brunch. It's getting harder and harder to find new recipes, so I made this one up. My family loves berry muffins, and these rate among our favorites.
- 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
- In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon extract. Stir into flour mixture just until moistened. Fold in raspberries.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until center of muffin springs back when lightly touched. Yield: 15 muffins.
Originally published as Lemon-Raspberry Muffins in Bountiful Harvest Cookbook 1994, p80
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