2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. Half and Half
1/2 c. oil
1 tsp. lemon extract
2 eggs
1 c. fresh or frozen raspberries without syrup (do not thaw)

Heat oven to 425 degrees. In large bowl, combine flour, sugar, baking powder and salt. Mix well. In small bowl, combine Half and half, oil, extract and eggs. Blend well. Add to dry ingredients and stir just until moistened. Carefully fold in berries. Fill prepare muffin cups 3/4 full. Bake for 18-23 minutes.