Lemon Raspberry Muffins
2 cups 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 eggs
1 cup frozen/fresh raspberries (without syrup and not thawed)
Combine dry ingredients and add all at once to moist ingredients,
stirring just enough to moisten. Stir in raspberries. Bake at 400 for
20 minutes or until golden brown.
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