Title: Lemon Raspberry Muffins
 Categories: Muffins, Breads, Desserts
      Yield: 4 servings
      2 c  Unbleached flour
      3 t  Baking powder
      1 c  Half-and-half
      1 t  Lemon extract
      1 c  Fresh/frozen raspberries *
      1 c  Sugar
    1/2 t  Salt
    1/2 c  Vegetable oil.
      2 ea Large eggs
  *  Frozen raspberries should be without syrup and should not be
  ~--- 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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