Raspberry Lime Muffins

• 2 cups All-purpose Flour
• 1 cup Granulated Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1 teaspoon Lime Zest
• 1 teaspoon Lime Juice
• 2 whole Large Eggs
• 1 cup Heavy Cream
• 1/2 cups Unsalted Butter, melted
• 1 cup Raspberries

1. Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners or spray it with nonstick cooking spray. Set aside.
2. In a large mixing bowl, combine flour, sugar, baking powder, salt and lime zest. Add lime juice, eggs, heavy cream and melted butter and blend just until well combined. (Do NOT overmix or your muffins will end up tight and rubbery instead of light and fluffy).
3. Gently fold in raspberries.
4. Fill prepared muffin cups two-thirds full.
5. Bake 18-21 minutes until tops are springy or a toothpick comes out clean.
6. *Notes:
7. You can certainly use frozen raspberries for this recipe if fresh are out of season. If you use frozen, there's no need to thaw them before folding them into the batter.

allpurpose, sugar, baking powder, salt, lime zest, lime juice, eggs, heavy cream, unsalted butter, raspberries

Taken from tastykitchen.com/recipes/breads/raspberry-lime-muffins/ (may not work)