LEMON-RASPBERRY MUFFINS

Lemon-Raspberry Muffins image

My family celebrates Christmas and Easter with a really big brunch. It's getting harder and harder to find new recipes, so I made this one up. My family loves berry muffins, and these rate among our favorites.

Provided by Taste of Home

Time 35m

Yield 15 muffins.

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen raspberries

Steps:

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 two-thirds full. Bake at 400° for 20-22 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts : Calories 198 calories, Fat 8g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 185mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.