This is the recipe that made me fall in love with muffins. Despite the lemon and raspberries they aren’t overly tart. I added the sugar topping to sweeten them up just a bit. Besides I think all muffins should have a crispy sugar topping, don’t you? The recipe states they can also be made with blueberries, I bet strawberries would be good too. For only, $3.59 you should give them a try.

Lemon Raspberry Muffins

2 cups all purpose flour (19 cents)
1 cup sugar (15 cents)
3 teaspoons baking powder (4 cents)
1/2 teaspoon salt (less than a penny)
2 eggs (32 cents)
1 cup half and half cream (82 cents)
1/2 cup vegetable oil (20 cents)
1 teaspoon lemon extract (49 cents)
1 cup fresh or frozen unsweetened raspberries (I use frozen, do not thaw before using) (1.38)

1/3 cup butter, melted (30 cents)
1/3 cup sugar (5 cents)

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.

Fill greased muffin cups two thirds full (use an ice cream scoop). Bake at 400 degrees for 18-20 minutes. While muffins are still hot, dip tops in melted butter and then into the remaining sugar. Yields 16 muffins.

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Frugal Eats: Banana Nut Bread

Frugal Eats: Grandma’s Oatmeal Cookies

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