Lemon Raspberry Muffins

Directions

1. 1
   Preheat oven to 425°.
2. 2
   Line 12 muffin cups with paper baking cups.
3. 3
   Lightly spoon flour into measuring cup; level off.
4. 4
   In a large bowl, combine flour, sugar, baking powder and salt.
5. 5
   Mix well.
6. 6
   In a small bowl, combine half and half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir until dry ingredients are just moistened.
7. 7
   Carefully fold in raspberries. Fill cups 3/4 full. Bake for 18 to 23 minutes or until golden brown. Cool for 5 minutes. Remove from pan.
8. 8
   Yields 12 muffins.