Lemon Raspberry Muffins

---------- Recipe via Meal-Master (tm) v8.01

Title: Lemon Raspberry Muffins
Categories: Muffins, Desserts
Yield: 4 servings

2 c Unbleached Flour 1/2 c Vegetable Oil.
1 c Sugar 1 ts Lemon Extract
3 ts Baking Powder 2 ea Large Eggs
1/2 ts Salt 1 c Fresh/Frozen Raspberries *
1 c Half-and-half

* Frozen raspberries should be without syrup and should not be thawed.
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Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups.
Lightly spoon flour into measuring cup; level off. In large bowl, combine
flour, sugar, baking powder and salt; mix well.
In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend
well. Add to dry ingredients, stir until ingredients are just moistened.
Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full.
Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5
minutes, remove from pans.
HIGH ALTITUDE:
Above 3500 feet, decrease baking powder to 2 teaspoonsful.

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