2 c. 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. frozen red raspberries, slightly thawed

Heat oven to 425 degrees. Lightly spoon flour into measuring cup, leveling off.

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 to dry ingredients. Stir just until all ingredients are moistened. Carefully fold in raspberries. Fill muffin cups 3/4 full. Bake at 425 degrees for 18 to 23 minutes. Cool 5 minutes. Yield: 18 to 20 muffins.