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Lemon-Raspberry Muffins

These are yummy for breakfast or any time.


  • 2 cups Bisquick or other baking mix
  • 1 cup sugar
  • 2 eggs
  • 1 cup evaporated milk
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  • 1/2 cup oil
  • 1 tsp. lemon extract
  • 1 cup raspberries


Combine baking mix and sugar in large bowl. Beat eggs in bowl, and add evaporated milk, oil and lemon extract; beat well. Add to dry ingredients, and stir just until moistened. Fold in raspberries. Fill greased muffin cups 3/4 full. Bake for 18 minutes at 425 degrees F or until brown. Cool in pan for 5 minutes. Remove to wire rack to cool or serve hot.

Servings: 12
Prep Time: 10 Minutes
Cooking Time: 18 Minutes

By Robin from Washington, IA

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June 27, 20110 found this helpful

This is a wonderful sounding recipe Robin. When classes start back for our daughter-in-love, she's already mentioned taking muffins for a mid-morning snack. Thankfully, raspberries are one of her favorites.


Thank you for sharing.

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