2 c. all purpose flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. half and 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 and line 12 muffin cups with baking papers. In large bowl combine flour, sugar, baking powder and salt and mix well. In small bowl combine half and half, oil, lemon extract and eggs blend well. Add dry ingredients and stir until just moistened. Carefully fold in raspberries. Fill cups 3/4 full and bake for 18 to 23 minutes or until golden brown.