Categories: Muffins, Desserts
      Yield: 4 servings
 
      2 c  Unbleached Flour                  1/2 c  Vegetable Oil.
      1 c  Sugar                               1 ts Lemon Extract
      3 ts Baking Powder                       2 ea Large Eggs
    1/2 ts Salt                                1 c  Fresh/Frozen Raspberries *
      1 c  Half-and-half                  
 
  *  Frozen raspberries should be without syrup and should not be thawed.
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  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.