2 cups all purpose flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup half-and-half
1/2 cup vegetable oil
1 tsp. lemon extract
2 eggs
1-2 cups fresh or frozen raspberries without syrup (do not thaw)

Heat oven to 425°F. Line 16 muffin cups with paper baking cups. In large bowl, combine flour, sugar, baking powder and salt. Mix well. In small bowl, combine half-and-half, oil, lemon extract and eggs. Blend well. Add dry ingredients. Stir just until ingredients are moistened. Carefully fold in raspberries. Fill muffin cups 3/4 full.

Bake at 425°F for 18-23 minutes, or until golden brown.