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Lemon Raspberry Muffins


2 cup Unbleached flour
1 cup Sugar
3 tsp Baking powder
1/2 tsp Salt
1 cup Half-and-half
1/2 cup Vegetable oil.
1 tsp Lemon extract
2 each Large eggs
1 cup Fresh/frozen raspberries *

* Frozen raspberries should be without syrup and should not be thawed.

Yield: 4 servings

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 extract 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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