Lemon Raspberry Muffins

Total Time: 35 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 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.)

Recipe

• 1 heat oven to 400 degrees f.
• 2 line 12 muffin cups with paper baking cups.
• 3 lightly spoon flour into measuring cup; level off.
• 4 in large bowl, combine flour, sugar, baking powder and salt; mix well.
• 5 in small bowl, combine half-and-half or sour cream and skim milk, oil, lemon extract and eggs; blend well.
• 6 add to dry ingredients, stir until ingredients are just moistened.
• 7 carefully fold in raspberries.
• 8 fill prepared muffin cups 3/4ths full.
• 9 bake at 400 degrees f. 20 to 25 minutes or until golden brown.
• 10 cool 5 minutes, remove from pans.
• 11 high altitude:
• 12 above 3500 feet, decrease baking powder to 2 teaspoonful.