Raspberry Lemon Muffins

These muffins are tasty. This recipe is from page 43 of the cookbook, Mad About Muffins.  It makes one dozen muffins at 7 weight watchers points plus points each.

 

 

 

 

 

 

Raspberry Lemon Muffins

2 cups all-purpose flour
1 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half and half
1/2 cup corn oil
1 teaspoon lemon extract
2 eggs
1 cup fresh or frozen raspberries without syrup (do not thaw frozen raspberries)

Heat oven to 425F.  In a large bowl, sift together the flour, sugar, baking powder, and salt. In another bowl, combine the half and half, corn oil, lemon extract, and eggs. Blend well.

Add the half and half mixture to the dry ingredients and mic just until the ingredients are combined. Carefully fold in the raspberries. Fill greased muffin tins. Bake for 20 minutes or until the muffins are lightly browned. Cool. Makes one dozen muffins.

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