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Lemon-Raspberry Muffins

Name: Lemon-Raspberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 15 muffins.
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

4 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

15 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.

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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

Directions

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.

Nutrition Facts

1 each: 198 calories, 8g fat (1g saturated fat), 29mg cholesterol, 185mg sodium, 28g carbohydrate (14g sugars, 1g fiber), 3g protein.

Lemon-Raspberry Muffins

Total Time

Makes

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