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- 1 ½ cups flour
- ¼ cup sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 eggs
- ½ cup margarine
- ½ cup milk
- 1 cup raspberries
- 1 teaspoon grated lemon rind
Mix together dry ingredients (flour through cinnamon). In a separate bowl, blend together eggs, margarine and milk. Combine.
Gently fold in raspberries & lemon rind. Pour batter into greased muffin cups. Bake at 350°F for 20-25 minutes.
Cheddar Pancakes with Sautéed Apples and Bacon > Raspberry Muffins
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