Yummy Raspberry Lemon Muffins Food

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.

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.

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.

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:

• 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 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.