Lemon Raspberry Muffins (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 cups flour 2/3 cup sugar 1 tablespoon baking powder 1 cup milk or nondairy substitute 1/3 cup oil 1 teaspoon lemon extract 1 large egg 2 large egg whites 1 1/2 cups fresh or frozen raspberries (if frozen, no syrup) 1 teaspoon grated lemon rind

Instructions

Preheat oven to 400.  In large bowl, combine flour, sugar and baking powder, mixing well.  In small bowl, combine milk, oil, lemon extract, egg and egg whites, blending well. Add the liquid ingredients to the dry ingredients, stirring just until ingredients are moistened. Carefully fold in raspberries and lemon rind.  Line muffin pan with papers and fill 3/4 full with batter. Bake for 18 to 23 minutes or until golden brown. Cool 5 minutes; remove from pan. Makes 12 to 16 muffins. 

Serving Size

makes 12-16 muffins

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .