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:
Heat oven to 400 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 or sour cream and skim milk, oil, Lemon extract 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 400 degrees F. 20 to 25 minutes or until golden brown.
Cool 5 minutes, remove from pans.
HIGH ALTITUDE:
Above 3500 feet, decrease baking powder to 2 teaspoonful.
Servings: 12
Time preparation: 15 min.
Time total: 35 min.