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

Mix flour, sugar, baking powder and salt. Mix half and half, oil, lemon and eggs. Add wet ingredients to dry mixture and stir until moistened. Fold in raspberries. Bake at 425 degrees for 18 to 23 minutes. Makes about 12 muffins.