Lemon-Raspberry Muffins
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.
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
Reviews
Very good! Love the lemon flavor. I may add lemon zest next time. Great to freeze!
My family loved these muffins. I made them with frozen raspberries that were only partially thawed so we had bits of berry all through the muffins. I had people eating 3 muffins who never eat more than 1. Based on their reaction, I will be making these again especially this summer when I can get fresh berries.
We love these muffins! I just made them for the first time and my husband and I could have sat down and gobbled up the whole batch! I didn't have lemon extract, so used 1/2 tsp. of vanilla extract and 1/2 tsp. of lemon zest. So tasty!!
These were pretty good. I altered the tiniest bit. Cut oil in half and added 1/4 cup of unsweetened apple sauce. Used 1% milk, and subbed a 1/2 cup of the flour for whole wheat flour. and honestly I think they're just as good and you dont notice the changes at all. I didnt have lemon extract, which i will next time i make them... but i put a tablespoon of lemon juice instead. Couldnt taste it.