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Ingredients:
- 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 without syrup and not thawed
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Directions:
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.
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