Lemon-Raspberry Muffins - cooking recipe

Ingredients

2 c. flour
1 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1 c. buttermilk
1/2 c. vegetable oil
1 tsp. lemon extract
1 c. fresh or frozen raspberries

Preparation

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.
Fold in raspberries.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400\u00b0 for 20 to 22 minutes or until center of muffin springs back when lightly touched.
Yields 15 muffins.