Raspberry Muffins - cooking recipe

Ingredients

2 c. self-rising flour
1 c. half and half
2 eggs
1 c. frozen raspberries without syrup (unthawed)
1 c. sugar
1/2 c. oil
1 tsp. lemon extract
1 tsp. grated lemon rind

Preparation

In large bowl, combine flour and sugar. In small bowl, combine half and half, oil, lemon extract and eggs; blend well. Add to dry ingredients, stirring just until moistened. Fold in raspberries and lemon rind. Fill greased muffin tins 3/4 full. Bake at 425\u00b0 for 18 to 20 minutes, until golden brown. Makes 12 to 16 muffins.