EASY RASPBERRY MUFFINS

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RASPBERRY MUFFINS

YIELD

12 Muffins

PREP TIME

15 Minutes

TOTAL TIME

40 Minutes

COOK TIME

25 Minutes

INGREDIENTS

All-Purpose Or Cake Flour Granulated Sugar Brown Sugar Baking Powder Salt Eggs Milk Vegetable Oil Unsalted Butter Vanilla Extract Lemon Zest Fresh Or Frozen Raspberries

In a large bowl mix the dry ingredients: sifted flour, baking powder, and salt.  Add the sugar and mix to combine.

WET INGREDIENTS

DRY INGREDIENTS

In another bowl mix eggs, milk, oil, vanilla, and lukewarm melted butter.  Do not beat, but mix well until no streaks of egg whites remain.

WET INGREDIENTS

Add the lemon zest. Add all of the wet ingredients at once to dry ingredients. Mix until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed.

COMBINE

Add the raspberries and fold in lightly. Be careful not to mash them. Divide evenly among the muffin cups.

Bake for 25 minutes in a 350°F oven. Let cool on a wire rack and eat warm or let cool down completely.

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