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.
Lemon Raspberry Jumbo Muffins
Lemon Raspberry Jumbo Muffins
Prep Time
10 min
Cook Time
25 min
Yield
8 jumbo muffins
Ingredients
- 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 canola oil
- 1 teaspoon lemon extract
- 1 cup fresh or frozen unsweetened raspberries
Directions
- 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.
- 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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