Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2019

Vegetable Recipes

Bread Recipes

Cranberry Nut Bread

Cranberry Nut Bread Recipe
2 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon...

read more

Lemon Raspberry Muffins Recipe

Lemon Raspberry Muffins recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lemon Raspberry Muffins recipe  PDF


2 c Unbleached Flour
1 c Sugar
3 t Baking Powder
1/2 t Salt
1 c Half and half
1/2 c Vegetable Oil.
1 t Lemon E tract
2 ea Large Eggs
1 c Fresh/Frozen Raspberries
Frozen raspberries should be without syrup and should not be thawed. Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup level off. In large bowl, combine flour, sugar, baking powder and salt mi well. In small bowl, combine half and half, oil, Lemon estract and eggs blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful.

Lemon Raspberry Muffins recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
850 people have voted
Last Reviewed on 2019-09-17



Tuesday, Sep 17 2019 Download & Print Lemon Raspberry Muffins recipe  PDF   Vegetable recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Smoked Salmon Dill Waffles

New Cooking Recipes

Vegetable and Chicken Pot Pie
Vegetable and Chicken Pot Pie Recipe


1 T Margarine or butter 2 c Chopped celery 1 cn Condensed cream of chicken soup (10 3/4 oz) 1/2 c Milk 1/2 t Onion powder 1/4 t Dried thyme leaves 1/8 t Pepper 1 pk Frozen vegetables (16 oz) (combination of broccoli, cauliflower and carrots), thawed 1 1/2 c Cooked, cubed chicken 1 cn Hungry Jack Refrigerated Flaky Biscuits In large skillet, melt margarine. Add celery and soup over medium high heat until crisp tender. Stir in soup, milk, onion powder, thyme and pepper mi well. Stir in vegetables and chicken heat through. Spoon into 12 8 baking dish. Hea...

Cooking Magazines: Chicken Pot Pie Recipes » September 2019   Chicken Pot Pie recipes RSS   New

Dish Of The Day

French Mint Cupcakes

French Mint Cupcakes Recipe
1 6 ounces pkg semisweet chocolate chips 1 cup soft butter 2 cups confectioners sugar 4 large e...
read more

Category: » Cupcake Recipes

View more dishes

>