(by Shirley McNevich)
2 cups flour
1 cup white sugar
1 TBSP baking powder
1/2 tsp. salt
2 beaten eggs
1 cup light cream
1/2 cup canola oil
1 tsp. lemon extract
1 1/2 cups fresh red raspberries (washed and drained)
In a bowl add flour, white sugar, baking powder and salt--stir. Add beaten eggs, light cream, canola oil and lemon extract--stir just until mixed. Add raspberries--stir just until mixed. Line muffin tins with cupcake liners--fill each 2/3 full with the batter. Bake at 375 degrees for 18-20 minutes. You can substitute blueberries for the red raspberries in this recipe.
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