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Blueberry or Raspberry Lemon Muffins


These muffins are easy and delicious.  If you don't have lemon extract, use vanilla, and if you don't have half-and-half cream use milk.  I almost always put all the dry ingredients and wet ingredients into my mixer at once to make it easier, but add fruit last and just mix gently. They will still be delicious!


2 cups flour

1 cup sugar
1 TBS baking powder
1/2 tsp. salt
2 eggs
1 cup half-and-half cream
1/2 cup vegetable oil
1 tsp. lemon extract
1 1/2 cups fresh or frozen blueberries or raspberries, whatever you'd prefer
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 berries, carefully!
Spoon into paper lined muffin cups.
Bake at 400 for 18-20 minutes.
Yields 18 muffins.

1 comment

  1. Have you ever tried True Lemon? It's small packet, about the size of a sugar substitute, each packet is equivalent to a wedge of lemon. I add them to baked good when the recipes calls for lemon juice or zest - delish. True Lime and True Orange are good also!

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