2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. half and half
1/2 c. oil
1 tps. lemon extract
2 eggs
1 c. raspberries (do not thaw)

Combine and mix well the dry ingredients. Combine half and half, oil, lemon extract, and eggs. Blend well. Add to dry ingredients. Stir just until moistened. Fold in raspberries. Fill lined muffin tin 3/4 full. Bake 18-23 minutes at 425 degrees, until golden brown. Cool 5 minutes. Remove from tins.