Wednesday, May 4, 2011

Raspberry Lemon Muffins

I made these for teacher appreciation week at our school. They were super moist and had a great flavor! John's not a huge muffin fan, but liked these. My kids also liked them. I'll be making these again...
Recipe from: allrecipes

1/2 cup raspberry yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
1 egg
1/2 teaspoon lemon extract
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup frozen raspberries

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.


In a large bowl, mix together the yogurt, oil, lemon juice, egg and, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, and salt. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups.


Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

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