Ingredients
1/2 cups Butter, Softened
1/2 cups Oil
1 cup Sugar
2 whole Eggs
1 Lemon, Zest And Juice
1 teaspoon Vanilla
1 Tablespoon Baking Powder
2 cups Raspberries
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a large mixing bowl, mix together butter, oil and sugar with an electric mixer. mix in eggs. mix until light and fluffy. add lemon zest, lemon juice and vanilla. mix. add flour and baking powder. mix just until incorporated. you do not want to over-mix. i usually stop just before it is fully mixed and finish the rest by hand when adding the raspberries. add raspberries and gently fold in. put into muffins tins, either spray or lined with paper liners. bake at 375 degrees f for 1820 minutes. let cool in muffin tins. these are best eaten when fully cooled.