2 c Unbleached Flour
1 c Sugar
3 t Baking Powder
1/2 t Salt
1 c Half-and-half
1/2 c Vegetable Oil.
1 t 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.