Please consult the OU's guidelines for checking fruits and vegetables.

Lemon Raspberry Muffins

Eileen Goltz | Pareve or Dairy

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.