LEMON RASPBERRY MUFFINS *** MM

      Title: LEMON RASPBERRY MUFFINS *** MM
  Categories: Muffins, Breads, Desserts
       Yield: 4 Servings
  
       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 *
  
   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.
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