Ingredients:
paper muffin liners
2 C flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1 C whole milk, don't use skim or lowfat, and especially not soy
2/3 C canola or corn oil
1 1/3 C firmly packed light brown sugar
2 tsp grated lemon zest
2 Tbl fresh lemon juice
1 tsp vanilla
1/4 tsp almond extract
1 C fresh or frozen raspberries
Instructions:
- Preheat the oven to 350*
- Stir together the flour, baking powder, cinnamon and salt. Set aside.
- Whisk together, by hand, the eggs and milk until blended.
- Add the oil, brown sugar, lemon zest, lemon juice, vanilla and extract. Whisk just until blended.
- Add the dry ingredients and stir with a rubber spatula just until moistened. Do not overmix.
- Fold in the raspberries gently.
- Spoon the batter into 12 muffin cups leaving about 1/4" empty near the rim.
- Bake until toothpick comes out clean, about 25 minutes, unless you are using frozen raspberries. If so, add 5-10 more minutes.
- Let these muffins cool for about 15 minutes before serving, the raspberry filling is very hot.
These keep well in the refrigerator for a few days.
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