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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | flour unbleached |
| 1 Tasse | sugar |
| 3 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1 Tasse | Half-and-half |
| 1/2 Tasse | vegetable oil |
| 1 Teelöffel | lemon extract |
| 2 | eggs large |
| 1 Tasse | Fresh/Frozen Raspberries * |
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* 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; mix well.
In small bowl, combine half-and-half, oil, Lemon extract 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 teaspoonful.
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