Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Unbleached Flour 1/2 c Vegetable Oil.
1 c Sugar 1 t Lemon Extract
3 t Baking Powder 2 ea Large Eggs
1/2 t Salt 1 c Fresh/Frozen Raspberries *
1 c Half-and-half

* Frozen raspberries should be without syrup and should not be
thawed. ~------------------------------------------------------
~----------------- Heat oven to 425 degrees F. Line 12 muffin cups
with paper baking cups. Lightly spoon flour into measuring cup; level
off. In large bowl, combine flour, sugar, baking powder and salt; mix
well. In small bowl, combine half-and-half, oil, Lemon estract and
eggs; blend well. Add to dry ingredients, stir until ingredients are
just moistened. Carefully fold in raspberries. Fill prepared muffin
cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until
golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above
3500 feet, decrease baking powder to 2 teaspoonsful.

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