2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
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. Combine flour, sugar, baking powder and salt. Combine milk, oil, lemon extract and eggs. Add to dry ingredients. Stir just until moistened. Fold in raspberries. (May use any other fruit.) Fill baking cups 3/4 full. Bake at 425 degrees for 18-23 minutes or bake in Texas size pans for 35 minutes.