- 1/2 c Oil
- 1 Tbs Lemon Extract
- 2 Eggs
- 1 c. Half-And-Half
- 1 c Sugar
- 2 c Flour
- 2 Tbs Baking Powder
- 1/2 tsp Salt
- 1 c Fresh or Frozen Raspberries
Begin by preheating your oven to 425 degrees F. In a bowl combine: oil, lemon extract, eggs and half-and-half.
In another bowl, combine sugar, flour, baking powder, and salt.
Gently fold dry ingredients into wet until just combined.
Next, gently fold in raspberries.
Pour batter into paper baking cups about 3/4 full.
Make the Crumb Topping next.
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
In a small bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs.
Sprinkle batter with crumb topping.
Bake 18-20 minutes, or until tops are golden brown.
Enjoy these Raspberry Lemon Muffins fresh from the oven or up to a week, if they last that long.
Begin by preheating your oven to 425 degrees F. In a bowl combine: oil, lemon extract, eggs and half-and-half.
In another bowl, combine sugar, flour, baking powder, and salt.
Gently fold dry ingredients into wet until just combined.
Next, gently fold in raspberries.
Pour batter into paper baking cups about 3/4 full.
Make the Crumb Topping next.
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
In a small bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs.
Sprinkle batter with crumb topping.
Bake 18-20 minutes, or until tops are golden brown.
Enjoy these Raspberry Lemon Muffins fresh from the oven or up to a week, if they last that long.
