Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Unbleached flour
1 c Sugar
3 ts Baking powder
1/2 ts Salt
1 c Half-and-half
1/2 c Vegetable oil.
1 ts Lemon extract
2 ea Large eggs
1 c Fresh/frozen raspberries *

Frozen raspberries should be without syrup and should not be thawed.
Heat oven to 425 degrees F. Line 12 muffin cups with paper baking
cups. Lightly spoon flour into measuring cup; level off. In large
bowl, combine flour, sugar, baking powder and salt; mix well. In
small bowl, combine half-and-half, oil, Lemon estract and eggs; blend
well. Add to dry ingredients, stir until ingredients are just
moistened. Carefully fold in raspberries. Fill prepared muffin cups
3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden
brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500
feet, decrease baking powder to 2 teaspoonsful.

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