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Raspberry Muffins

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Prep Time:

15 minutes

Cooking Time:

15-20 minutes

Yield:

12

Fluffy muffins with a sweet and tart flair

Ingredients

  • 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

Directions

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.