Lemon Raspberry Muffins

Ingredients

2 c Unbleached Flour
1 c Sugar
3 ts Baking Powder
1/2 ts Salt
1 c Half-and-half
1/2 c Vegetable Oil.
1 ts Lemon Extract
2 ea Large Eggs
1 c Fresh/Frozen Raspberries (if you use frozen, do not use the syrup and don't thaw them)
 

Directions

Heat oven to 425°. 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 3/4 full. Bake at 425 degrees F. 18 to 23 minutes or until
golden brown. Cool 5 minutes, remove from pans.