Lemon Raspberry Muffins Recipe

Ingredients

2 cups Flour

1 cups Sugar

3 teaspoons Baking Powder

1/2 teaspoon Salt

1 cup Half & Half

1/2 cup Canola or Vegetable Oil

1 teaspoon Lemon Extract

2 Eggs

1 cup Frozen Raspberries

Preheat oven to 425 degrees

Line 18 muffin 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 & half, oil, lemon extract and eggs. Blend well.

Add wet ingredients to dry ingredients, stirring just until ingredients are moistened

Carefully fold in raspberries

Fill prepared muffin cups 3/4 full

Bake at 425 degrees for 18 to 23 minutes or until golden brown

Cool 5 minutes and remove from pans.