These are yummy for breakfast or any time.
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.
By Robin from Washington, IA
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These are very moist and tasty! A favorite muffin of my sister. :)
Some of the best muffins are lemon poppy seed. A moist citrus taste and some poppy seed crunch make these very popular for breakfast, brunch or an afternoon snack.
