Raspberry-Lemon Muffins

Name: Raspberry-Lemon Muffins
Yield: Serves 6
Ingredients: ⅔ cup (5 fl oz/160 ml) canola oil; 1½ tsp baking powder; 1 cup (8 fl oz/250 ml) whole milk; 2 tsp grated lemon zest; ½ tsp ground cinnamon; 1⅓ cups (9½ oz/295 g) firmly packed light brown sugar; ½ tsp salt; 2 large eggs; 2 cups (10 oz/315 g) all-purpose flour; 2 Tbsp fresh lemon juice; 1 cup (4 oz/125 g) fresh or frozen raspberries; ¼ tsp almond extract; 1 tsp pure vanilla extract

Preparation info

Serves
6

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Succulent berries stud these puffy golden confections like rubies on a beautiful brooch. Each bite of these muffins carries a wonderful burst of berry flavor.

Ingredients

2 cups (10 oz/315 g) all-purpose flour
1½

Cake
Breakfast
Vegetarian

Method

Preheat the oven to 375°F (190°C). Line 12 standard muffin cups with paper liners or grease with butter.

In a bowl, stir together the flour, baking powder, cinnamon, and salt. In a large bowl, whisk together the eggs and milk until blended. Add the oil, brown sugar, lemon zest