Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Flour
1 c Sugar
1 tb Baking powder
1/2 ts Salt
1 c Half and half
1/2 c Oil
1 ts Lemon extract
2 lg Eggs
1 c Raspberries*

Preheat oven to 425 degrees. Line 12 muffin cups with paper baking
cups.

Lightly spoon flour into measuring cup; level off. COmbine flour,
sugar, baking powder, and salt. Mix well.

Combine half and half, oil, lemon extract, and eggs; blend well. Add
to dry ingredients, stirring just until ingredients are moistened.
Carefully fold in raspberries. Fill muffin cups 3/4 full. Bake 19-23
mins, until golden brown. Cool 5 minutes before removing from pans.

*Frozen raspberries can be used unthawed and without syrup

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