Raspberry MuffinsFrom CAPTAIN JEFFERDS INN
Prep Time:15 minutes
Cooking Time:15-20 minutes
Fluffy muffins with a sweet and tart flair
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. grated lemon zest
- 1/2 tsp. nutmeg or mace
- 2 cups fresh of frozen raspberries (with out syrup)- do not thaw- mix with dry ingredients
- 3/4 cup milk
- 1/3 cup oil
- 1 tsp. vanilla
- 1 egg
Heat oven to 400F. Grease bottoms only of 12 muffins cups or line with paper baking cups.
Lightly spoon flour into measuring cup; level off. In medium bowl combine flour, sugar, baking powder, salt and lemon peel; mix well. Add raspberries - mix gently with a fork.
In a small bowl, combine milk, oil, vanilla and egg; blend well. Add to dry ingredients; stir gently just until dry ingredients are moistened.
Fill greased muffins cups 2/3 full. Bake at 400F for 15-20 minutes or until light golden brown. Cool 1 minute remove from muffin cups. Serve warm topped with a dusting of sugar.