Lemon Raspberry Muffins

1. 1

   Preheat oven to 425u00b0.

2. 2

   Line 12 muffin cups with paper baking cups.

3. 3

   Lightly spoon flour into measuring cup; level off.

4. 4

   In a large bowl, combine flour, sugar, baking powder and salt.

5. 5

   Mix well.

6. 6

   In a small bowl, combine half and half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir until dry ingredients are just moistened.

7. 7

   Carefully fold in raspberries. Fill cups 3/4 full. Bake for 18 to 23 minutes or until golden brown. Cool for 5 minutes. Remove from pan.

8. 8

   Yields 12 muffins.

No additional tips available.