Deseret News | Raspberry Lemon Muffins

Raspberry Lemon Muffins

Breads > Muffins >

Author: Sheri Thompson, Grantsville

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Ingredients

Yield: 18 muffins

2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup light cream
1/2 cup vegetable oil
1 teaspoon lemon extract
1 1/2 cups fresh or frozen raspberries

Directions

In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil, and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries. Spoon into 18 greased or paper-lined muffin cups. Bake at 400 degrees for 18-20 minutes or until golden brown.

Each serving contains 187 calories, 10g fat, 131mg sodium, 15mg cholesterol, 49% calories from fat.