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Dehydrated Recipes

Raspberry-Lemon Muffins | Commercial Dehydrators

Tart and tangy! The raspberries rehydrate right in the batter before going into the oven.

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Machine recommendation
Servings Icon
Serves
Makes 18 muffins
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
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
  1. 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.
  2. Preheat the oven to 350°F. Place liners in a regular-size muffin pan.
  3. 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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Machine recommendation
Servings Icon
Serves
Makes 18 muffins
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
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
  1. 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.
  2. Preheat the oven to 350°F. Place liners in a regular-size muffin pan.
  3. 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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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/