Look, when I said we love muffins around here, I wasn't kidding. Muffins and pancakes, baby... that's what we love to have on hand for breakfast to go with our big bowl of fresh, scrambled eggs!!
Now, these are not as healthy as the whole wheat blueberry muffins we just featured, but let us tell you, they are super yummy! The lemon flavor is just perfect and pairs beautifully with the raspberries. Of course, remember our rule of "Winging It"...feel free! In fact, the muffins in the above picture were made with fresh blackberries and they were divine. We've also made them with blueberries, which are sensational as well.
We always make these with the intention of just having a few and freezing the rest, but the freezing rarely happens. Fresh berries abound! Get out there and bake some muffins!
Now, these are not as healthy as the whole wheat blueberry muffins we just featured, but let us tell you, they are super yummy! The lemon flavor is just perfect and pairs beautifully with the raspberries. Of course, remember our rule of "Winging It"...feel free! In fact, the muffins in the above picture were made with fresh blackberries and they were divine. We've also made them with blueberries, which are sensational as well.
We always make these with the intention of just having a few and freezing the rest, but the freezing rarely happens. Fresh berries abound! Get out there and bake some muffins!
2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1 c. half & half
1/2 c. canola oil
1 tsp. lemon extract or lemon juice
1 c. fresh or frozen raspberries
In a large bowl, combine flour, sugar, baking powder, and salt. In another bowl combine the eggs, cream, oil and lemon extract/juice. Stir the wet ingredients in to the dry ingredients just until moistened. Fold in the raspberries.
Fill muffin cups 2/3 full and bake at 400 degrees for 22-25 minutes. Cool for 5 minutes before removing from the pan.
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1 comments:
YUM! I will definitely have to try these :)
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