Homemade raspberry lemon muffins are delicious; full of fruit and lemon flavor. From bowl to oven in 10 minutes, and in your hands and mouth in 20 minutes flat. I love the summer flavor.
RASPBERRY LEMON MUFFIN RECIPE
2 cups flour
1 cup white sugar
1 TBS baking powder
1/2 tsp salt
2 eggs, slightly beaten
1 cup milk or half-and-half
1/2 cup vegetable oil
1 tsp lemon extract
1-1/2 cups fresh raspberries, cut in half or quarters
PREHEAT oven to 400 degrees. Grease or use paper lined muffin tin; set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, oil and lemon extract. Stir into the dry ingredients and mix JUST until incorporated (there will be lumps). Fold in raspberries.
Spoon into greased muffin tins and sprinkle tops lightly with white sugar. Bake for 18 to 20 minutes or until golden brown.