Posted by: Mimi Hiller 09-16-99 12:47 PM
Lemon Raspberry Muffins I
2 cups unbleached flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 tsp. grated lemon peel (the dried kind)
2/3 cup sugar
1/4 cup nonfat buttermilk
1/4 cup applesauce
2 egg whites
1 (8 oz. carton) lemon flavored yogurt
1 tsp. vanilla extract
1 tsp. lemon extract
2 half pint cartons of fresh raspberries (about 2 cups, fresh or frozen blueberries work well too)
Preheat oven to 400° F. spray muffin cups with cooking spray or line with paper baking cups.
Combine first six ingredients in one bowl.
Combine next six ingredients in another smaller bowl.
Add wet ingredients to dry along with raspberries and mix until barely combined.
It is preferable to have some lumps in batter.
Fill muffin tins very full of batter.
Bake muffins for 20 minutes.
Note: Fruit makes these muffins quite moist so if you want to keep them more than a day or so, put them in refrigerator or freezer to keep them from getting moldy.
Lemon Raspberry Muffins II
Categories: Muffins Breads Desserts
Servings: 4
2 c Unbleached Flour
1 c Sugar
3 t Baking Powder
1/2 t Salt
1 c Half-and-half
1/2 c Vegetable Oil.
1 t Lemon Extract
2 ea Large Eggs
1 c Fresh/Frozen Raspberries without syrup, not thawed.
Heat oven to 425 degrees F. and 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, 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 425 degrees F. 18 to 23 minutes or until golden brown.
Cool 5 minutes, remove from pans.
High Altitude adjustment: Above 3500 feet, decrease baking powder to 2 teaspoonsful.