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.

Strawberry Bread

1 cup butter
1 1/2 cup sugar
1 tsp vanilla extract
1/4 tsp lemon extract
4 eggs
3 cup all purpose flour
1 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
1 cup strawberry preserves
1/2 cup sour cream
1/2 cup chopped pecans

Cream butter, sugar and extracts together in a big bowl. Add the eggs, one at a time, beating after each addition. Add dry ingredients alternately with preserves and sour cream. Fold in pecans. Pour into 2 greased and flour loaf pans. Bake at 350' for 50-60 minutes. Let cool in pans for 10 minutes before removing.