Ingredients: cupcake wrappers 2 cups all-purpose flour 1 cup granulated sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 cup half-and-half 1/2 cup vegetable oil 1 teaspoon lemon extract 2 large eggs 1 cup red raspberries

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In a large bowl, combine flour, sugar, baking powder, and salt; mix well.

In a small bowl, combine half-and-half, oil, lemon extract, and eggs; blend well. Add to dry ingredients stirring just until moistened. Carefully fold in red raspberries. Fill prepared muffin tins two-thirds full.

Bake in 425*F. oven for 18 to 20 minutes, or until golden brown. Cool for 5 minutes before removing from muffin tins. Finish cooling on wire rack.