Raspberry Lemon Muffins
- Reviews 3
Ready In: 40 mins
Yields: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1⁄2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 eggs, beaten
- 1 cup lemon yogurt
- 1⁄4 cup butter or 1⁄4 cup margarine, melted and cooled
- 1 lemon rind, grated
- 1 teaspoon vanilla extract
- 1 1⁄2 cups fresh raspberries or 1 1⁄2 cups frozen raspberries, thawed
Directions
- Mix together first 5 ingredients in a mixing bowl.
- In another bowl, combine eggs, yogurt, butter, lemon peel and vanilla.
- Stir liquid mixture into dry mixture just until moistened.
- Fold in raspberries.
- Fill paper-lined muffin tins three-fourths full.
- Bake at 400 degrees for 18-20 minutes or until test done.
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