| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Muffins, Breads, Desserts |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached Flour |
| 3 |
ts |
Baking Powder |
| 1 |
c |
Half-and-half |
| 1 |
ts |
Lemon Extract |
| 1 |
c |
Fresh/Frozen Raspberries * |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Vegetable Oil. |
| 2 |
|
Large Eggs |
INSTRUCTIONS
* Frozen raspberries should be without syrup and should not be thawed.
Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups.
Lightly spoon flour into measuring cup; level off. In large bowl, combine
flour, sugar, baking powder and salt; mix well.
In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend
well. Add to dry ingredients, stir until ingredients are just moistened.
Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full.
Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5
minutes, remove from pans.
HIGH ALTITUDE:
Above 3500 feet, decrease baking powder to 2 teaspoonsful.
From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
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