Lemon Raspberry Muffins

Ingredients

• 2 cups all-purpose flour
• 3/4-1 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup half-and-half
• 1/2 cup vegetable oil
• 1 1/2 teaspoons lemon extract
• 2 large eggs
• 1-2 cup raspberries (Fresh or Frozen, Frozen raspberries should be without syrup and should not be thawed.)

Directions

1. 1

   Heat oven to 400 degrees F.

2. 2

   Line 12 muffin cups with paper baking cups.

3. 3

   Lightly spoon flour into measuring cup; level off.

4. 4

   In large bowl, combine flour, sugar, baking powder and salt; mix well.

5. 5

   In small bowl, combine half-and-half or sour cream and skim milk, oil, Lemon extract and eggs; blend well.

6. 6

   Add to dry ingredients, stir until ingredients are just moistened.

7. 7

   Carefully fold in raspberries.

8. 8

   Fill prepared muffin cups 3/4ths full.

9. 9

   Bake at 400 degrees F. 20 to 25 minutes or until golden brown.

10. 10

    Cool 5 minutes, remove from pans.

11. 11

    HIGH ALTITUDE:

12. 12

    Above 3500 feet, decrease baking powder to 2 teaspoonful.