Captain Jefferds Inn Raspberry Muffins
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serves 12

2 cups all-purpose flour

1/2 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1 tsp. grated lemon zest

1/2 tsp. nutmeg or mace

Top with sugar

2 cups fresh of frozen raspberries (with out syrup)- do not thaw- mix with dry ingredients

3/4 cup milk

1/3 cup oil

1 tsp. vanilla

1 egg

Heat oven to 400F. Grease bottoms only of 12 muffins cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In medium bowl combine flour, sugar, baking powder, salt and lemon peel; mix well. Add raspberries - mix gently with a fork. In a small bowl, combine milk, oil, vanilla and egg; blend well. Add to dry ingredients; stir gently just until dry ingredients are moistened.

Fill greased muffins cups 2/3 full. Bake at 400F for 15-20 minutes or until light golden brown. Cool 1 minute remove from muffin cups. Serve warm.