LEMON RASPBERRY JUMBO MUFFINS
These are my favorite muffins because they can be made with blueberries instead of raspberries with the same delicious results. Friends often request the recipe.
Provided by Taste of Home
Time 35m
Yield 8 jumbo muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 400 calories, Fat 18g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 329mg sodium, Carbohydrate 52g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
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Arun Shah
[email protected]These muffins look delicious!
clive rivett
[email protected]I can't wait to try these muffins!
Sofu
[email protected]These muffins are a great way to use up leftover raspberries.
Madilyn Herda
[email protected]I'll definitely be making these muffins again.
Steve Cowsill
[email protected]These muffins are so moist and fluffy.
Memoona Kamal
[email protected]I love the combination of lemon and raspberry in these muffins.
THABO Mokoena
[email protected]These muffins are the perfect size for a quick breakfast or snack.
Abu Gemmmedi
[email protected]I'm not a baker, but these muffins were easy to make and turned out great!
Danny BURLEY
[email protected]I followed the recipe exactly, but my muffins didn't turn out as moist as I would have liked.
jacob soteri
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them.
Manu Raj
[email protected]Delicious!
Zareen Tasnim Adiba
[email protected]These muffins were a great way to use up some leftover raspberries. They're so easy to make and turned out perfectly. I'll definitely be making them again.
RR Jannot
[email protected]I love lemon and raspberry together, so I knew I had to try these muffins. They did not disappoint! They're so moist and flavorful, and the perfect size for breakfast or a snack.
Madhab MASSTER
[email protected]These muffins were easy to make and turned out great! The only thing I changed was that I used fresh raspberries instead of frozen. They were a big hit with my friends.
Jeannine Malkowski
[email protected]I'm not usually a fan of muffins, but these were delicious! The lemon and raspberry flavors were perfectly balanced, and the muffins were so moist and fluffy. I'll definitely be making these again.
Anabel Bugress
[email protected]These muffins were a hit with my family! They're so moist and flavorful, and the lemon and raspberry flavors complement each other perfectly. I'll definitely be making these again.