Ingredients
- 1 cup sugar
- 2 large eggs, beaten
- 1/2 cup neutral-flavored cooking oil of your choice
- 1 teaspoon lemon extract
- 1 cup half-and-half
- 1/2 cup water
- 2 cups all-purpose flour, sifted with 1 tablespoon baking powder and 1/2 teaspoon salt
- 1 cup dehydrated raspberries
Ingredients
macros
Instructions
- In a large bowl, whisk the sugar, eggs, oil, lemon extract, half-and-half, and water together in that order. Add the flour mixture and mix just until combined (don't overmix or your muffins will be tough). Fold in the dehydrated raspberries and let the batter sit for 10 minutes.
- Preheat the oven to 350°F. Place liners in a regular-size muffin pan.
- Ladle the batter into the liners, filling them no more than three-quarters of the way full. Bake until the tops are golden brown and spring back when touched, about 20 minutes.
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