Lemon Raspberry Muffins
Published by Jent
Super easy and quick muffins!
Prevent your screen from going dark
- Zest from 1 lemon
- 1/2 cup sugar
- 1 cup of milk
- 1 Tablespoon lemon juice
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon almond extract or vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup of fresh raspberries
Preheat oven to 375 degrees and coat a 12 cup muffin tin with cooking spray or use paper liners
Mix the zest from the lemon and the sugar together-I used a food processor
Combine the lemon sugar, milk, lemon juice, vegetable oil egg and almond extract in a bowl
Combine flour, baking powder, baking soda and salt in a bowl
Mix your wet and dry ingredients thoroughly and fold your raspberries into your batter
Divide evenly in muffin tin
Sprinkle tops with sugar crystals
Bake 20-25 minutes until tops and edges are golden
Nutrition values are estimates, for exact values consult a nutritionist.