Lemon Raspberry Muffins

---------- Recipe via Meal-Master (tm) v8.03

Title: LEMON RASPBERRY MUFFINS
Categories: Muffins, Breads, Desserts
Yield: 4 servings

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

* 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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