Raspberry & Lemon Muffins
Simple muffin recipe
2 cups flour
1 cup sugar
1 tbs baking powder
0.5 tsp salt
1 cup half and half
0.5 cup vegetable oil
1 tsp lemon juice
1.5 cups fresh or frozen raspberries
Combine the eggs, cream, oil and lemon juice. Then sieve the dry ingredients and then fold into the creamed mixture.
Fold in raspberries.
Fill paper lined muffin cups 2/3 full.
Bake at 400 for 18-20 minutes or until golden brown.
Half and Half is a dairy product consisting of half light cream and half milk.
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