Raspberry Lemon Muffins
Taste of Home, Annual Recipes 1999
A favorite recipe of my neighbor Lynn. And just where does Lynn get her raspberries? See 1 Bucket Raspberry Bush + 7 Years = ?.
2 C flour
½ C sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs beaten lightly
1 C (8 ounces) lemon yogurt
¼ C butter or margarine, melted and cooled
1 tsp. grated lemon peel
1 tsp. vanilla extract
1½ C fresh or frozen raspberries
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, butter, lemon peel and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 °F for 18-20 minutes or until muffins test done. Yield: 1 dozen.
[…] Raspberry Lemon Muffins […]