Lemon Raspberry Muffins

Come to the farm and pick too many raspberries? This recipe offers a great home for them!


2 C. all-purpose flour
1 C. sugar
1 Tb. Baking powder
½ tsp. salt
2 eggs, lightly beaten
1 C. buttermilk
½ C. vegetable oil
1 tsp. lemon extract
1 C. fresh or frozen raspberries


In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon extract. Stir into flour mixture just until moistened.  Fold in raspberries.  Fill greased or paper-lined muffin cups 2/3 full. Bake at 400o for 20-22 minutes or until center of muffin springs back when lightly touched.

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