Lemon Raspberry Muffins Food

SUPER MOIST LEMON RASPBERRY MUFFINS

Steps:

• Place a rack near the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray and set aside.
• In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk and set aside.
• In a medium bowl, combine the sugar, oil, yogurt (or sour cream), eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet mixture into the dry mixture and fold until just combined. Do not overmix. Fold in the raspberries. Divide the muffin batter into the muffin pans and bake for 18 - 22 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs. Let muffins cool in the pan for 10 minutes before removing to a cooling rack.*

RASPBERRY LEMON MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

LEMON-RASPBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
• Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
• Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
• Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

RASPBERRY LEMON MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries. , Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.

LEMON RASPBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
• In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
• Fold in the raspberries.
• Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.

LEMON RASPBERRY JUMBO MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

LEMON RASPBERRY MUFFINS

Steps:

• Heat oven to 400 degrees F.
• 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 or sour cream and skim milk, 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 400 degrees F. 20 to 25 minutes or until golden brown.
• Cool 5 minutes, remove from pans.
• HIGH ALTITUDE:
• Above 3500 feet, decrease baking powder to 2 teaspoonful.

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

RASPBERRY MUFFINS

Steps:

• Preheat over to 375°F and line a muffin pan with liners and set aside.
• In a large mixing bowl or stand mixer, cream together the butter and sugar.
• Beat in egg and vanilla until combined, the mixture will be a bit lumpy, that's okay.
• Whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.
• Slowly add buttermilk and flour mix, alternating between each until incorporated in the butter mix. Scrape the sides of the bowl as needed. Beat the mixture until completely combined.
• In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in about half OR ALL of the raspberries. See notes.
• Add about 1/4 cup of batter to each muffin liner.
• Load up the tops of the muffins with remaining raspberries.
• In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble. Sprinkle the crumble on the tops of the muffins.
• Reduce oven heat to 350°F and bake muffins for 18-20 minutes. A toothpick should come clean from the center aside from potential raspberry juice.

RASPBERRY LEMON MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine first 4 ingredients.
• In separate bowl, combine next 4 ingredients.
• Combine the wet and dry ingredients together until moist.
• Fold in raspberries.
• Spoon into 12 muffin tins and sprinkle with sugar.
• Bake 16-20 minutes.

RASPBERRY LEMON MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract.
• In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
• Add the wet ingredients to the dry, and mix until just blended.
• Gently stir in the frozen raspberries.
• Spoon batter evenly into the prepared muffin cups.
• Sprinkle remaining sugar over the tops for decoration, if desired.
• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched.
• Cool muffins in the tin on a wire rack.

LEMON RASPBERRY YOGURT MUFFINS

Steps:

• combine eggs, milk, yogurt, butter and vanilla.in a medium bowl.
• stir together flour, baking powder, salt, lemon peel and sugar.
• mix yogurt mixture into dry ingredients.in 2-3 strokes.fold in raspberries.
• spoon into greased muffin tins -- bake at 350* for 18-20 minutes or top springs back when lightly touched.
• may brush warm muffins with lemon glaze.
• LEMON GLAZE:.
• 2 tbls lemon juice, 1/2 cup powdered sugar, 1 tsp lemon peel, grated.combine these ingredients and brush over warm muffins.

LEMON/RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

RASPBERRY-LEMON CORN MUFFINS

Steps:

• Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
• Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
• Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
• Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.