Tuesday, September 7, 2010

Raspberry or Blueberry Lemon Muffins

Abbey served these for her birthday snack at school, which they have right when they get there in the morning.  I doubled the recipe. 

In our house the boys prefer blueberries, the girls raspberries.

2 cups flour
1 cup sugar
1 TBS baking powder
1/2 tsp. salt
2 eggs
1 cup half-and-half cream
1/2 cup vegetable oil
1 tsp. lemon extract
1 1/2 cups fresh or frozen blueberries or raspberries, whatever you'd prefer

In a large bowl, combine flour, sugar, baking powder and salt.
Combine the eggs, cream, oil and lemon extract: stir into dry ingedients just until moistened.
Fold in berries, carefully!
Spoon into paper lined muffin cups.
Bake at 400 for 18-20 minutes.
Yields 18 muffins.

2 comments :

  1. I was searching for a blueberry muffin recipe and this one came up. I'm SO glad I stumbled upon it!

    I modified it slightly, as we don't have half and half in Australia, but they still turned out beautiuflly.

    So delicious!

    You can find my modifications here if you like - http://swizzleberry.blogspot.com/

    ReplyDelete
  2. mmmm, this looks like a wonderful breakfast treat!! xxxxxxxxxxxx

    ReplyDelete

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