Ingredients
2 cups all-purpose flour1 cup sugar1 tablespoon baking powder1/2 teaspoon salt2 large eggs, lightly beaten1 cup half-and-half cream1/2 cup canola oil1 teaspoon lemon extract1-1/2 cups fresh or frozen raspberries
Preparation
In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries.
Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.
