Raspberry Lemon Muffins - cooking recipe

Ingredients

2 c. all-purpose flour
1 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1 c. light cream
1/2 c. vegetable oil
1 tsp. lemon extract
1 1/2 c. fresh of frozen raspberries

Preparation

In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract.
Stir into dry ingredients just until moistened.
Fold in raspberries.
Spoon into 18 greased or paper lined muffin cups. Bake at 400\u00b0 for 18 to 20 minutes or until golden brown.