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“This is my adopted recipe Feb 2005. These are absolutely delicious!!!!I changed the recipe a bit, I used 1 1/2 teaspoon lemon extract as suggested. I used 1/2 cup of sour cream and 1/2 cup skim milk instead of the half and half.
I used 2 cups raspberries and decreased the sugar to 3/4 cup”

Ready In:



  • 2

    cups all-purpose flour

  • 34 – 1

    cup sugar

  • 3

    teaspoons baking powder

  • 12

    teaspoon salt

  • 1

    cup half-and-half

  • 12

    cup vegetable oil

  • 1 12

    teaspoons lemon extract

  • 2

    large eggs

  • 1 -2

    cup raspberries (Fresh or Frozen, Frozen raspberries should be without syrup and should not be thawed.)


  • Heat oven to 400 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 or sour cream and skim milk, oil, Lemon extract 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 400 degrees F. 20 to 25 minutes or until golden brown.
  • Cool 5 minutes, remove from pans.

  • Above 3500 feet, decrease baking powder to 2 teaspoonful.

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