2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1 c. fresh raspberries
2 eggs
1 c. evaporated milk
1/2 c. oil
1 tsp. lemon extract

Combine first 5 ingredients in bowl. Make a well in center and add next 4 ingredients. Mix until moistened. Place in greased or paper-lined tins filled 3/4 full.

Bake at 425°F for 20 to 25 minutes. (Especially good with red raspberries.)

Makes 18.