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
1 c. fresh or frozen raspberries (without syrup, do not thaw)

Preparation

Preheat oven to 425\u00b0.
Combine flour, sugar, baking powder and salt; mix well.
In small bowl, combine oil, half and half, lemon extract and eggs; mix well.
Add to dry ingredients and stir. Fold in raspberries and fill muffin cups 3/4 full.
Bake at 425\u00b0 for 18 to 23 minutes (21 minutes works best for me).
Makes 14 to 17 muffins.