Lemon Raspberry Muffins - cooking recipe

Ingredients

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

Preparation

Heat oven to 425 degrees.
Line 16 muffin cups with paper baking cups.
In large bowl, combine flour, sugar, baking powder and salt.
Mix well.
In small bowl, combine half-and-half, oil, lemon extract and eggs.
Blend well.
Add dry ingredients.
Stir just until ingredients are moistened.
Carefully fold in raspberries.
Fill muffin cups 3/4 full.
Bake at 425 degrees for 18-23 minutes, or until golden brown.