2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. half & 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 a large bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine half & half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir just until ingredients are moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4 full. Bake for 18-23 minutes, or until golden brown. Cool 5 minutes; remove from pans.