Mages…pffft. Don’t need’em.
You will need:
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup yogurt or buttermilk
1/2 cup lemon juice
1/2 cup vegetable oil
1 cup fresh or frozen raspberries
In a large bowl, combine flour, sugar, baking powder and salt.
In a small bowl, mix eggs, buttermilk, oil and lemon extract.
Stir into flour mixture just until moistened.
I was cleaning the top of oven at the same time. I was multitasking!
Fill greased or paper-lined muffin cups two-thirds full.
Sprinkle top with granulated sugar.
Bake at 400 degrees F for 20-22 minutes or until center of muffin springs back when lightly touched.