Lemon Raspberry Muffins
We love berry muffins so often double the recipe! These are so easy to stir up and bake!
1 lemon (juice and grated rind)
1 1/2 cups raspberries
1/2 cup sugar
2 cups Highwood Crossing Organic Muffin and Pancake Mix
1 cup milk
1/3 cup Highwood Crossing Organic Canola Oil
1 teaspoon vanilla
Grate the lemon, removing all the rind, and then juice. Put rind in a large bowl and juice in a liquid measure. Add sugar to rind along with Highwood Crossing Muffin and Pancake Mix. Top up the lemon juice with milk to make 1 cup. Add canola oil, egg and vanilla. Mix well. Toss fresh or frozen raspberries with the dry mixture, and slowly add the egg mixture. Mix gently and put into a greased or papered muffin tins.
Bake at 400°F for 20 minutes.
Makes 12 large muffins