Anonymous Fri Oct 07 16:43:50 2005

2 c Unbleached flour

3 t Baking powder

1 c Half-and-half

1 t Lemon extract

1 c Fresh/frozen raspberries *

1 c Sugar

1/2 t Salt

1/2 c Vegetable oil.

2 ea Large eggs

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

~--------------------------------------------------------------------- ~--- 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.