Tuesday, December 9, 2008

Raspberry Lemon Muffins

2 cups all purpose flour
1 cup sugar
1 tbs baking powder
1/2 tsp salt
2 eggs lightly beaten
1 cup half and half cream
1/2 cup vegetable oil
1 tsp lemon extract
1 1/2 cup fresh or frozen raspberries

In a large bowl combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract in a seperate bowl. Stir into dry ingredients just until moistened. Fold in raspberries. Spoon into 18 greased or paper lined muffin cups. Bake at 400' for 18-20 minutes or until golden brown.

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