• 2 cups flour
• 1 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 eggs , lightly beaten
• 1 cup milk
• 1 Tbsp lemon juice
• 1 tsp grated lemon zest
• 1/2 cup oil canola or vegetable
• 1 1/2 cups raspberries (fresh or frozen)


Preheat oven to 400 degrees F. In a measuring cup mix together milk and lemon juice. In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl.

In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries.

Line a muffin tin with liners, or grease it well with cooking spray. Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out with few crumbs.

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