Lemon Raspberry Muffins - cooking recipe

Ingredients

2 c. all-purpose flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. half and half
1/2 c. oil
1 tsp. lemon extract
2 eggs
2 c. fresh or frozen raspberries (without syrup), do not thaw

Preparation

Preheat oven to 425\u00b0.
Line 12 muffin cups with paper baking cups.
Lightly spoon flour into measuring cup; level off.
In a large bowl, combine flour, sugar, baking powder and salt.
Mix well.
In a small bowl, combine half and half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir until dry ingredients are just moistened.
Carefully fold in raspberries. Fill cups 3/4 full. Bake for 18 to 23 minutes or until golden brown. Cool for 5 minutes. Remove from pan.
Yields 12 muffins.