2 c. all-purpose or unbleached flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. Half & Half (or 2% milk)
1/2 c. oil
1 tsp. lemon extract
2 eggs
1 c. fresh or frozen raspberries without syrup, unthawed

Heat oven to 425 degrees. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In 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 at 425 degrees for 18 to 23 minutes or until golden brown. Cool 5 minutes; remove from pans. Makes 12 to 16 muffins.