Raspberry-Lemon Muffins
- 2 cups all-purpose flour
- 1 12 teaspoons baking powder
- 12 teaspoon ground cinnamon
- 12 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 23 cup canola oil
- 1 13 cups firmly packed light brown sugar
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 14 teaspoon almond extract
- 1 cup raspberries
- Preheat oven to 375 degrees F. Spray or line 12 cup muffin pan.
- In a bowl, stir together the flour, baking powder, cinnamon and salt.
- Set aside.
- By hand or mixer: In a large bowl whisk together until blended the eggs and milk.
- Add the oil, brown sugar, lemon zest, lemon juice, vanilla and almond extract until combined.
- Add the dry ingredients and stir until combined.
- Do not overmix!
- Fold in the raspberries.
- Spoon the batter into the prepared muffin cups, filling each to within 1/4 inch of the rim.
- Bake until a toothpick inserted into the center of a muffin comes out clean about 25 minutes if you use fresh berries and 25-30 minutes if using frozen berries.
- Transfer to a rack and let cool in pan for 15 minutes.
- Then turn them onto the rack to finish off cooling.
- Serve warm or at room temperature.
- Store in airtight container for up to 3 days.
flour, baking powder, ground cinnamon, salt, eggs, milk, canola oil, brown sugar, lemon zest, lemon juice, vanilla, almond, raspberries
Taken from www.food.com/recipe/raspberry-lemon-muffins-285762 (may not work)